Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.
  • Allow to cool before tasting. Add more salt if desired.
  • Drizzle warm caramel over vanilla ice cream. Top with chopped almonds or chopped praline pecans.
  • Store in an airtight jar and store in the refrigerator for up to 5 days.