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:

  1. (1) In a medium saucepan over medium heat, combine the fresh-squeezed orange juice, granulated sugar, and light corn syrup. (2) Gently swirl the pan as the sugar begins to dissolve and the mixture comes to a simmer. (3) Keep a close eye on the mixture as it simmers; do not stir—just continue swirling gently. The caramel will brown to a deep golden color and will begin to emit a toasted aroma. (4) Once browned, remove from heat quickly and add in the unsalted butter and heavy cream. Expect some seizing at this point; simply stir until smooth and fully incorporated. (5) Stir in pure vanilla extract and coarse sea salt. Taste your caramel sauce once cooled slightly; adjust seasoning with additional salt if desired. (6) Drizzle warm over scoops of vanilla ice cream or use in other dessert recipes topped with chopped almonds or praline pecans for extra crunch. (7) Allow any leftovers to cool completely before transferring into an airtight jar for storage in the refrigerator where it will keep well for up to 5 days.