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.
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.
I created this sauce for a Linzer cookie recipe, but having made it, I can think of too many good ways to use this spread that it would be a shame not to elevate it to its own dedicated recipe & write-up.
Here are my thoughts on how to enjoy this downright delicious Spreadable Orange Caramel:
- With pancakes – with or without a dainty dollop of whipped cream
- On toast – straight up
- On brioche
- Dripping into crumpets (oh my)
- With 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 on a layer cake (and on top too)
- drizzled over an orange topped creamy Pavlova
- To sandwich cookies together
- As a dip – I’m thinking fruit kebabs and cookies
That’s quite a list to get going on and I’ll be posting my cookie recipe that makes use of this caramel shortly.
Reminder – Shrove Tuesday: pancakes + spreadable orange caramel sauce =
New to making caramel? I have some tips for you to help you get started.
Spreadable Orange Caramel
- 225 g/ 1 cup Caster sugar
- 100 ml/ 1/3 cup + 2 tbsp Freshly squeezed orange juice
- 120 ml/ 1/2 cup double (heavy) cream
- 120 g/ 1/2 cup Unsalted butter – cubed
- 1/4 tsp Sea salt
- 1/4 tsp Vanilla bean paste
- Zest from 1 orange
- 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 1/4 of the cream to the pan, stir well, then add another 1/4 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