A touch of orange juice flavors this rich caramel sauce.

Patsy Jamieson
Source: EatingWell Magazine, March/April 1999

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Recipe Summary

total:
20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar and water in a small heavy saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Cook, without stirring, until syrup turns light amber, 4 to 5 minutes. If the syrup isn't coloring evenly, gently swirl the pan. Remove from heat and carefully pour orange juice down the inside of the pan. (Stand back, as caramel may sputter.) When the foaming subsides, swirl in butter. Let cool slightly. Serve warm.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 1 week.

Nutrition Facts

65 calories; protein 0.1g; carbohydrates 15g 5% DV; exchange other carbs 1; dietary fiberg; sugars 14.8g; fat 0.7g 1% DV; saturated fat 0.5g 2% DV; cholesterol 1.9mg 1% DV; vitamin a iu 37.7IU 1% DV; vitamin c 3.9mg 6% DV; folate 2.3mcg 1% DV; calcium 1.4mg; ironmg; magnesium 0.9mg; potassium 16mg; sodium 0.5mg; thiaminmg 1% DV.