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Orange Caramel Sauce

Orange Caramel Sauce

Orange Caramel Sauce - a gooey, sticky, decadent caramel sauce that is sweet, slightly tangy, salty, bitter, all at the same time.

Course Dessert
Cuisine International
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Manuela Zangara


  • 120 ml – ½ cup freshly squeezed orange juice
  • 300 gms – 1 ½ cup granulated sugar
  • 2 tbsp light corn syrup or glucose syrup
  • 30 gms – 2 tbsp unsalted butter
  • 120 ml – ½ cup heavy cream
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • ¾ tsp orange zest


  1. In a pot, over medium heat, stir together the orange juice, granulated sugar and light corn syrup/glucose syrup. Swirl the pan as the sugar begins to dissolve and the mixture begins to simmer. No need to stir, just keep swirling the pan. The mixture will brown to a deep golden and begin to smell toasty.
  2. Remove from the heat and quickly add the butter and cream. The mixture will begin to seize a bit, but stir until incorporated and smooth.
  3. Stir in the vanilla extract, orange zest and salt and stir to combine.
  4. Drizzle the warm orange caramel sauce over vanilla ice cream or store it in an airtight jar in the refrigerator for up to 5 days.

Recipe Notes

If using glucose syrup, which is thicker than light corn syrup, use 1 extra tablespoon of orange juice and 30 ml – 2 tablespoons more of heavy cream.