Food recipes
Orange-Caramel Sauce
Orange-Caramel Sauce Ingredients: sugars, granulated orange juice, raw cream, whipped, cream topping, pressurized Directions: In a 12-inch frying pan or 5-6-quart pan, mix sugar and orange juice, cook over high heat,...
Orange-Caramel Sauce
Ingredients:
sugars, granulated
orange juice, raw
cream, whipped, cream topping, pressurized
Directions:
In a 12-inch frying pan or 5-6-quart pan, mix sugar and orange juice, cook over high heat, shaking pan often, until mixture is amber colored and very bubbly, about 8 minutes: DO NOT SCORCH.
Remove pan from heat and add 1 cup whipping cream (mixture will bubble): Return pan to medium heat and stir until caramel is smooth; increase heat and BOIL vigorously, stirring occasionally, until mixture coats spoon in a thin, even layer, 1 to 2 minutes; Sauce thickens when cool.
Serve Warm or cool; If sauce is thicker than desired, stir in a few more tablespoons whipping cream or reheat in microwave at half power (50%) until warm.
Ingredients:
sugars, granulated
orange juice, raw
cream, whipped, cream topping, pressurized
Directions:
In a 12-inch frying pan or 5-6-quart pan, mix sugar and orange juice, cook over high heat, shaking pan often, until mixture is amber colored and very bubbly, about 8 minutes: DO NOT SCORCH.
Remove pan from heat and add 1 cup whipping cream (mixture will bubble): Return pan to medium heat and stir until caramel is smooth; increase heat and BOIL vigorously, stirring occasionally, until mixture coats spoon in a thin, even layer, 1 to 2 minutes; Sauce thickens when cool.
Serve Warm or cool; If sauce is thicker than desired, stir in a few more tablespoons whipping cream or reheat in microwave at half power (50%) until warm.