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Orange-Caramel Sauce

Cool.Cook's picture
  Sugar 1 Cup (16 tbs)
  Salt 1⁄8 Teaspoon
  Evaporated skim milk 1⁄2 Cup (8 tbs)
  Frozen orange-juice concentrate 1 Tablespoon

Combine sugar with 1/2 cup water in a heavy saucepan.
Bring to a boil over medium-high heat, stirring to dissolve the sugar.
Cook, without stirring, until it turns a deep amber color, about 8 to 10 minutes.
Do not burn.
Remove from heat and carefully swirl in 1 tbsp water to stop the cooking; be careful, it will spatter.
Cool 2 minutes, then gradually stir in evaporated milk.
Return pan to very low heat and stir to dissolve the caramel; the mixture must not boil.
Remove from the heat and stir in orange-juice concentrate.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 915 Calories from Fat 0

% Daily Value*

Total Fat 0 g

Saturated Fat 0 g

Trans Fat 0 g

Cholesterol 27.2 mg9.1%

Sodium 423.5 mg17.6%

Total Carbohydrates 225 g74.9%

Dietary Fiber 0 g

Sugars 224.5 g

Protein 9 g18.6%

Vitamin A 9.1% Vitamin C

Calcium 36.5% Iron 0.12%

*Based on a 2000 Calorie diet

Orange-Caramel Sauce Recipe