Try this orange-flavored caramel sauce as a graceful finish to poached pears, profiteroles or frozen yogurt.
Combine sugar and salt with water in a heavy saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Cook, without stirring, until it turns a deep amber color, 8 to 10 minutes. Do not burn. Remove from the heat and carefully swirl in the remaining 1 tablespoon water to stop the cooking; be careful, it will spatter.
Cool 2 minutes, then gradually stir in evaporated milk. Return pan to very low heat and stir to dissolve the caramel; the mixture must not boil. Remove from the heat and stir in orange-juice concentrate.
Make Ahead Tip: Cover and refrigerate for up to 1 week. Bring to room temperature before serving.
1 other carbohydrate
Absolutely delicous and so easy to prepare. I love anything Caramel.