Orange sweet caramel sauce for topping ice cream
Ingredients
1/2 cup fresh-squeezed orange juice
1 1/2 cups granulated sugar
2 tablespoons light corn syrup
2 tablespoons unsalted butter
1/2 cup heavy cream
2 teaspoons pure vanilla extract
1/4 teaspoon coarse sea salt, plus more to taste
Instructions
In a medium saucepan over medium heat stir together orange juice, sugar, and corn syrup. Swirl the pan as the sugar begins to dissolve and the mixture begins to simmer.
Keep a close eye on the mixture as it simmers and browns. No need to stir, just keep swirling the pan. The mixture will brown to a deep golden and begin to smell toasty.
Remove from heat and quickly add butter and cream. The mixture will begin to seize a bit, but stir until incorporated and smooth.
Stir in the vanilla extract and salt.
Drizzle warm caramel over vanilla ice cream.
Store in an airtight jar and store in the refrigerator for up to 5 days.