Best Orange Caramel Sauce With Almond Praline Recipes

BURNT ORANGE CARAMEL SAUCE

Steps:

• Have everything you need for the sauce at hand; it comes together so quickly it's best to give it your full attention.
• Remove the zest from the oranges in long thin strips with a zester (do not use rasp or peeler).
• Juice the oranges and set aside.
• Combine the zest, sugar, lemon juice and water in a small saucepan (The lemon juice helps avoid crystallization) Heat to boiling over medium heat.
• As the water and sugar melt, they will foam in large frothy bubbles.
• Never stir the caramel, but rotate the pan so the liquid moves the sugar around for even melting.
• Watch the liquid turn from clear to gold; from this point it will quickly turn to amber and burn.
• Remove the pan from the heat as soon as it appears dark gold.
• Place a mesh strainer over the pot (this prevents spattering) and add the orange juice.
• Add the butter to the pot and return to the heat.
• Add the whipping cream and stir until any remaining lumps dissolve.
• Strain to remove the zest.
• Store in the refrigerator and warm like a baby bottle- in the microwave or in a simmering pan of water.

CREAMY ORANGE CARAMELS

Steps:

• Line an 11x7-in. dish with foil, letting ends extend over sides by 1 in.; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently, without stirring, for 4 minutes., Remove from the heat; gradually stir in milk. Cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in extracts. Immediately pour into prepared dish (do not scrape saucepan). Let stand until firm., Using foil, lift out candy; remove foil. Using a buttered knife, cut caramel into scant 1-1/2x1-in. pieces. Wrap individually in waxed paper; twist ends.

ORANGE CARAMEL SAUCE WITH ALMOND PRALINE

Steps:

• Brush cookie sheet with oil. Stir first 3 ingredients in heavy large saucepan over medium heat until sugar dissolves. Cook without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with pastry brush dipped into water, about 15 minutes (mixture will bubble vigorously). Remove from heat. Carefully pour half of caramel into heavy small saucepan. Working quickly, place small saucepan over medium heat; add nuts and stir until coated. Pour out nut mixture onto prepared cookie sheet, spreading evenly. Set aside.
• Add cream and butter to remaining hot caramel mixture in large saucepan. Boil until smooth and slightly thickened, whisking often, about 5 minutes. Add orange peel. Transfer sauce to jar; cool. Cool praline completely and chop. (Praline and sauce can be made 2 weeks ahead. Cover separately chill. Bring both to room temperature before using.)