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Orange Caramel Spread
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5 from 3 votes

Spreadable Orange Caramel

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. This sauce is spreadable straight from the fridge. Gently reheat it to turn it into a pourable caramel sauce
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Condiment, Sauce/ Condiment
Cuisine: Worldwide
Servings: 1 Jar


  • 225 g/ 1 cup Caster sugar
  • 100 ml/ ⅓ cup + 2 tbsp Freshly squeezed orange juice
  • 120 ml/ ½ cup double (heavy) cream
  • 120 g/ ½ cup Unsalted butter - cubed
  • ¼ tsp Sea salt
  • ¼ 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 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