Caramel-Orange Sauce

Combine sugar and water in a small heavy saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Cook, without stirring, until the syrup turns deep amber, 5 to 12 minutes. Remove from the heat and carefully pour in orange juice. Stand back, as the caramel may sputter.

Return the saucepan to low heat and stir until all the caramel has dissolved. Remove from the heat and swirl in butter. Stir in brandy and let cool slightly before serving.