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Orange Caramel Sauce

Add a hint of brightness to thick and gooey caramel sauce—the perfect topper for ice cream, tarts, cakes, even hot chocolate.


1 C cane sugar

1/3 C water

3/4 C Ready-Set-Serve Orange Juice


Combine sugar and water in a saucepan. Bring mixture to a boil, stirring or swirling occasionally until sugar has dissolved. Bring to a boil, reduce heat to continue simmering until liquid thickens and turns a deep amber color.

Remove from heat; whisk in orange juice. Bring mixture to a boil and cook for approximately ten minutes, until it has slightly reduced. Remove from heat and place in glass jar; cool.