Spreadable Orange Caramel: downright delicious with a multitude of uses. Keep a jar in the fridge to perk up pancakes. Get the kids dipping fruit into it. You won't be sorry you made it.
I created this sauce to fill Linzer cookies but you could also spread it on top of an orange loaf cake in place of the drizzle topping..
Two simple words: orange and caramel. Put them together with the word spreadable:
Spreadable Orange Caramel.
I'm not sure I need to say much more, but just in case, let me tell you that this caramel contains orange juice and orange zest, vanilla, a touch of salt, plenty of butter and a healthy drizzle of cream.
Utterly. Wickedly. Indulgent.
And no, I will not apologise.
I'm not even a tiny bit sorry to be sharing such an irresistible recipe with you today.
Here are my thoughts on how to enjoy this downright delicious Spreadable Orange Caramel:
- With English-style thin pancakes or crepes - with or without a dainty dollop of whipped cream
- On toast - straight up
- On brioche
- Dripping into crumpets or pikelets (oh my)
- With orange-infused waffles - maybe with some fresh orange slices and some cream
- Slightly warm and drizzled over ice cream
- Served warm with poached or roasted plums
- Warmed and poured over vanilla cheesecake
- Whipped into buttercream & frosting
- Spread between layers of simple vanilla sponge cake or chocolate sponge cake (with or without cream)
- drizzled over an orange topped creamy Pavlova
- To sandwich cookies together
- As a dip - I'm thinking fruit kebabs and cookies
Reminder: Shrove Tuesday = pancakes + spreadable orange caramel sauce = happiness.
More spreads, dips and curds to enjoy
Have you made this recipe for orange caramel spread? Please let me know if you enjoyed it by leaving a review below.
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📖 Recipe
Spreadable Orange Caramel
Ingredients
- 225 g/ 1 cup Caster sugar
- 100 ml/ ⅓ cup + 2 tablespoon Freshly squeezed orange juice
- 120 ml/ ½ cup double (heavy) cream
- 120 g/ ½ cup Unsalted butter - cubed
- ¼ teaspoon Sea salt
- ¼ teaspoon Vanilla bean paste
- Zest from 1 orange
Instructions
- Begin by putting the sugar and orange juice into a heavy based pan and stir it. Put the pan over a medium heat and allow the sugar to dissolve without stirring any further (swirl the pan a few times to ensure even cooking though)
- Turn up the heat slightly and let the sauce bubble until it begins to caramelise and turn mid-amber in colour (not too dark). It will take 10-15 minutes to get to this stage
- Turn the heat back down to medium. Add ¼ of the cream to the pan, stir well, then add another ¼ and stir. Pour in the remaining cream and stir again (adding the cream in small amounts reduces the amount the caramel splutters and spits)
- Add the butter in 3 or 4 batches. When all of the butter is melted allow the caramel to cook for a further 3-5 minutes stirring constantly
- Take the pan off the heat and stir in the salt, vanilla extract and zest. Let cool for 30 minutes before decanting into a jar
- Once completely cool store in the fridge for up to 2 weeks
Amy says
Seriously, this stuff rides the line between sinful and divine, folks. I used it to top a churro-themed cake and to add a layer of flavor to its frosting, and........ oh... my.... G-d. Absolutely wonderful, and even better if you happen to have access to an orange tree<3
Jane Coupland says
Ah thank you Amy - it's a really old recipe now, so I must make it again and take some extra process pics to help people along the way. So pleased you loved it so much!