Yield: Yields about 6-1/2 cups.
Sugar can burn easily, so use a heavy-based pot, preferably one that doesn’t have a dark interior so that you can monitor the sugar once it begins to color.
Espresso Caramel Sauce: Dissolve 3 Tbs. instant espresso powder into 2 to 3 tsp. hot water. Stir into the cooled caramel sauce to blend.
Orange-Cardamom Caramel Sauce: In a small saucepan, combine 1-1/2 cups fresh orange juice with 2 Tbs. plus 2 tsp. finely grated orange zest, bring to a boil, and cook until reduced to about 1/2 cup. Pour through a fine sieve, pressing against the zest to release all the liquid. Stir the strained, reduced orange juice and 4 tsp. ground cardamom into the cooled caramel sauce.
For easy cleaning, soak the pot and utensils in hot water. To loosen any cooked-on sugar, fill the pot with water and set it on the heat.
This was so easy and so delicious. I followed the recipe exactly as written. The key is to have your heavy cream at room temperature and use a heavy bottomed pan. I've made the Espresso caramel and the plain caramel sauce. Both are so good and very easy to do.
I've tried a number of caramel sauces and this is my favorite for the flavor and nice smooth texture. The reason I did not give it a 5 star is because it is a little difficult to time when to take it off the heat and to pour in the cream. But it is the recipe I will continue to use.
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