Spreadable Orange Caramel Sauce (Print Version)
# Ingredients:
→ Caramel Base
01 -
225 g caster sugar
02 -
100 ml freshly squeezed orange juice
→ Enrichment
03 -
120 ml double (heavy) cream
04 -
120 g unsalted butter, cubed
→ Finishing Flavours
05 -
0.25 teaspoon sea salt
06 -
0.25 teaspoon vanilla bean paste
07 -
Zest from 1 orange
# Instructions:
01 -
Combine caster sugar and orange juice in a heavy-based saucepan. Gently stir together and set the pan over medium heat. Allow the sugar to dissolve without additional stirring, swirling the pan occasionally for even heating.
02 -
Increase the heat slightly and let the mixture boil until it develops a mid-amber caramel hue, approximately 10–15 minutes. Do not allow the colour to darken excessively.
03 -
Reduce the heat to medium. Add one quarter of the double cream to the caramel, stirring thoroughly. Gradually incorporate another quarter, followed by the remaining cream, stirring after each addition to minimize splattering.
04 -
Add the cubed butter in three or four increments, ensuring each addition fully melts before adding the next. Continue stirring constantly and allow the sauce to cook for an additional 3–5 minutes until smooth and glossy.
05 -
Remove the pan from heat and stir in sea salt, vanilla bean paste, and fresh orange zest. Allow to cool for 30 minutes, then transfer to a sterilized jar.
06 -
Once completely cooled, cover and refrigerate for up to 2 weeks.
# Notes:
01 -
Add the cream gradually to minimize splattering and ensure a silky smooth texture.
02 -
Use a heavy-based pan for optimal heat distribution and to prevent burning.