caramel sauce square-002

Blood Orange Caramel Sauce

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

I’m Jenni from Pastry Chef Online, and I’m happy to be here today. Michael is very generous to allow others to post recipes on his site–thank you, Michael. My whole reason for being on the Internet is to teach. I was a long time special educator before making the fairly radical career change to pastry chef. I started the blog because I missed teaching, and now I spend my time teaching on the blog and on YouTube. I am also happy to answer your baking and pastry questions.

If you would like to come and see me either on my blog, facebook or any of my other social media channels, here are links for you to follow. I do hope you will come and say hi.

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I am so pleased that Michael has asked me to share a recipe with you all! I have chosen this blood orange caramel sauce because it is one of my favorite recipes on the blog. I hope you will love it as much as I do–it is especially delicious on coffee ice cream!

If you’ve never made caramel before, I’ve added a video showing the process and how to make a traditional caramel sauce. Even though it’s a different recipe, the process is the same for the blood orange caramel sauce. The video is of a live demonstration where I make caramel candy and caramel sauce. Feel free to watch the whole thing if you have a half an hour to kill. If you just want to see how to make caramel sauce, advance the video to 20:10 and enjoy!

 

Recipe Rating

  • (3 Rating)

Ingredients

  • 1 cup granulated sugar
  • 1/4 cup water
  • 3 oz freshly squeezed blood orange juice
  • 3 oz "regular" orange juice
  • 2 oz heavy cream
  • 1/4-1/2 teaspoon fine sea salt, to taste (you can use the smaller amount, but don't leave it out)
  • 1 oz (2 Tablespoons) butter
  • 1/4 teaspoon vanilla extract

Instructions

  • 1. In a heavy bottomed sauce pan much larger than you think you need, cook the sugar and water together until it comes to a boil.
  • 2. Brush down the sides of the pan with a wet pastry brush to wash away any errant sugar crystals and then cook without stirring, until the sugar begins to take on some color.
  • 3. Gently swirl the pan while heating and continue to cook until the sugar is a lovely deep amber.
  • 4. Pour in the juices and the cream. Be careful, the whole thing will bubble up alarmingly.
  • 5. Turn the heat down and stir to melt any sugar that may have seized up.
  • 6. Add the salt and the butter.
  • 7. Bring up to a very light boil/high simmer and cook, stirring occasionally, for 8-10 minutes.
  • 8. Strain into a bowl and stir in the vanilla.
  • 9. The caramel will be fairly thin but will thicken some upon cooling.
  • 10. Rewarm the sauce to serve, or serve it cold. Do make sure you stir it well first though as the butter has a tendency to rise to the top in the fridge.

Instructions

  • 1. In a heavy bottomed sauce pan much larger than you think you need, cook the sugar and water together until it comes to a boil.
  • 2. Brush down the sides of the pan with a wet pastry brush to wash away any errant sugar crystals and then cook without stirring, until the sugar begins to take on some color.
  • 3. Gently swirl the pan while heating and continue to cook until the sugar is a lovely deep amber.
  • 4. Pour in the juices and the cream. Be careful, the whole thing will bubble up alarmingly.
  • 5. Turn the heat down and stir to melt any sugar that may have seized up.
  • 6. Add the salt and the butter.
  • 7. Bring up to a very light boil/high simmer and cook, stirring occasionally, for 8-10 minutes.
  • 8. Strain into a bowl and stir in the vanilla.
  • 9. The caramel will be fairly thin but will thicken some upon cooling.
  • 10. Rewarm the sauce to serve, or serve it cold. Do make sure you stir it well first though as the butter has a tendency to rise to the top in the fridge.

Rate this recipe

caramel sauce square-002
  • 3 People Rated This Recipe

  • Average Rating

    (4.7 / 5)

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Pastry Chef Online

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