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Velvety smooth with a bright citrus twist, this spreadable orange caramel transforms a slice of morning toast or drizzle of ice cream into something special. I return to this recipe often for gift jars during the holidays or to jazz up a simple dessert on a weeknight.
I first made this orange caramel for a friend's birthday brunch and everyone asked for the recipe. Ever since, it has become my secret weapon for last minute treats.
Ingredients
- Caster sugar: Adds the caramel backbone, look for fine granules for even melting
- Freshly squeezed orange juice: Brings bright acidity and natural fruit flavor, choose juicy sweet oranges and strain to remove pulp
- Double heavy cream: Ensures silkiness and a luscious texture, opt for high butterfat cream
- Unsalted butter: Creates richness and adds body, select high quality butter for best flavor
- Sea salt: Enhances flavors and balances sweetness, use flaky or finely ground sea salt
- Vanilla bean paste: Infuses warmth and a subtle complexity, pure paste or good extract both work
- Orange zest: Provides aromatic oils and elevates the citrus taste, zest only the brightly colored peel for best results
Step-by-Step Instructions
- Squeeze and Prep the Ingredients:
- Start by zesting your orange first using a fine grater, only the colored part. Juice the orange next and strain for a smooth liquid. Cube your butter and measure out the cream and salt so everything is ready to use quickly.
- Dissolve the Sugar:
- Place caster sugar and freshly squeezed orange juice in a heavy based saucepan. Stir gently just to combine then set over medium heat. Let the sugar dissolve completely by itself, swirling the pan gently now and then instead of stirring. This ensures even cooking without crystallizing the sugar.
- Caramelize to Amber:
- Increase the heat slightly when the sugar has fully dissolved. Watch closely as the mixture bubbles and starts to color, around 10 to 15 minutes. The goal is a medium amber shade that smells nutty but not burnt. Swirl the pan gently for even caramelization and do not walk away during this step.
- Incorporate the Cream Slowly:
- Reduce heat to medium. Carefully add a quarter of the cream into the caramel and stir vigorously as it will bubble up. Repeat this twice more, adding cream in batches and stirring all the while. Finally, pour in the last of the cream and mix until silky smooth. This step keeps the caramel from spluttering too much.
- Melt in the Butter:
- Add the cold cubed butter in three or four increments, stirring after each to help it melt in smoothly. When all the butter has completely blended in, let the caramel simmer for another three to five minutes, stirring constantly to avoid scorching.
- Finish the Caramel:
- Remove the pan from heat. Stir in the sea salt, vanilla bean paste, and orange zest until evenly distributed. Let the finished caramel cool for about thirty minutes before transferring to a clean jar or container.
- Chill and Store:
- After the caramel has cooled to room temperature, seal the jar and store it in the fridge. It will thicken as it chills and is ready to use once fully set.
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The orange zest has always been my favorite part; it perfumes the whole batch and makes the kitchen smell amazing. My daughter now insists on helping with the zest every time since she loves the fresh citrus burst.
Storage Tips
Store your caramel in a clean airtight jar right after cooling completely. Keep it refrigerated to maintain its smoothness and prevent separation. If the caramel thickens more than you like, simply warm gently in a microwave or hot water bath and stir before using again.
Ingredient Substitutions
You can substitute clementine or blood orange juice for a different citrus kick. If double heavy cream is hard to find, use regular heavy cream but avoid low fat alternatives which may make the caramel less rich. Vanilla extract works if you do not have paste, just use real rather than artificial.
Serving Suggestions
This caramel elevates so many dishes—try drizzling over pancakes, spooning onto waffles, or swirling into greek yogurt. For an elegant dessert, pour over baked custards or use as a filling between cake layers. My favorite is a spoonful on warm brioche toast for a cozy breakfast.
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I have learned that patience when caramelizing makes all the difference. Trust your senses and let the deep orange aroma guide you for perfect results every time.
Frequently Asked Questions
- → Can I use regular oranges instead of freshly squeezed juice?
Yes, you can use any fresh orange juice, but freshly squeezed provides the brightest flavor and zest.
- → Why add cream gradually to the caramel?
Adding cream slowly helps prevent the hot caramel from bubbling too much, ensuring a smooth, safe process.
- → How can I prevent the caramel from crystallizing?
Swirl the pan gently instead of stirring, and avoid agitating the mixture once the sugar dissolves.
- → Is there a dairy-free alternative for this caramel?
You may use coconut cream and vegan butter, though the texture and flavor will change slightly.
- → How should I store this orange caramel?
Keep it in a sealed jar in the fridge; it will stay delicious and spreadable for up to two weeks.