Orange Caramel Ice Cream Sauce Food

ORANGE CARAMEL ICE CREAM SAUCE

Steps:

• In a large saucepan, cook and stir brown sugar and cream over medium heat until sugar is dissolved. Bring to a boil; cook until mixture is reduced by half, about 5 minutes. Remove from the heat. Stir in milk and orange extract. Cover and refrigerate. , Just before serving, warm over low heat. Serve with ice cream or dessert of choice.

ICEBOX CAKE WITH ORANGE-CARAMEL CREAM

Steps:

• Remove the zest from 2 oranges in strips with a vegetable peeler and finely grate 1 teaspoon zest from the third orange; juice all 3 oranges. Combine the sugar and strips of zest in a skillet and cook over medium heat, undisturbed, until the sugar melts. Swirl the pan and continue cooking, swirling, until dark amber, about 4 minutes. Immediately stir in the orange juice and cook at a rapid simmer until reduced by half, about 15 minutes. Add 1/2 cup cream; simmer until incorporated, about 5 minutes. Remove from the heat; stir in the vanilla. Remove the strips of zest with a slotted spoon and set aside for topping. Let the caramel sauce cool to room temperature, about 45 minutes.
• Transfer about two-thirds of the cooled caramel sauce to a medium bowl. In a separate bowl, beat the remaining 2 1/2 cups cream with a mixer until very soft peaks form (do not overbeat). Stir the grated orange zest and 1 cup of the whipped cream into the bowl with the caramel sauce, then fold in the remaining whipped cream.
• Line an 8-inch springform pan with plastic wrap. Lay 6 cookies in the pan. Spread 1/2 cup caramel whipped cream on top, then drizzle with 2 teaspoons of the reserved caramel sauce. Repeat to make about 7 more layers of cookies, caramel whipped cream and caramel sauce, ending with a layer of caramel whipped cream.
• Cover the cake with plastic wrap; chill at least 6 hours or overnight. Uncover, invert onto a plate and remove the pan and plastic wrap. Top with the candied orange zest.

ORANGE CARAMEL SAUCE

Steps:

• Combine sugar and 1/4 cup water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 8 minutes.
• Carefully add orange juice and orange peel (mixture will bubble vigorously). Stir over low heat until smooth and any caramel bits dissolve. Cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)

ICE CREAM STUFFED ORANGES WITH CARAMEL SAUCE

Steps:

• Cut off a slice, 2 inches from the stem end, of each orange. Using a grapefruit spoon, scoop out the pulp from the oranges, leaving the rinds intact to form shells. Reserve the orange segments to garnish or enjoy as a snack. Set the hollowed-out orange shells, and their caps in the refrigerator to chill. Spoon 1 cups softened vanilla ice cream, into orange halves. Drizzle 2 tablespoons store bought caramel.
• Note: Once stuffed, you may refreeze oranges until ready to serve. Top with caramel sauce just before serving. Caramel sauce may also be warmed in the microwave!
• Add crunch garnish - such as granola, and/or crushed heath bar topping

BEER-ORANGE CARAMEL SAUCE

Steps:

• Bring the beer, cardamom and orange zest to a gentle boil in a saucepan over medium heat; cook, stirring, until reduced to 1 cup, about 10 minutes. Add the butter and brown sugar and cook, stirring only if the mixture looks like it might boil over, until thick and syrupy, 10 to 12 minutes. To test for doneness, drop a bit of caramel into a bowl of cold water. It should form a soft ball; if it doesn't, keep cooking.
• Slowly stir in the cream and cook until the sauce thickens, about 5 minutes. Remove from the heat and stir in the vanilla and salt. Remove the cardamom and orange zest with a spoon. Let the caramel cool slightly, then transfer to a small jar. Refrigerate for up to 2 weeks.

ORANGE-CARAMEL SAUCE

Steps:

• In a 12-inch frying pan or 5-6-quart pan, mix sugar and orange juice, cook over high heat, shaking pan often, until mixture is amber colored and very bubbly, about 8 minutes: DO NOT SCORCH.
• Remove pan from heat and add 1 cup whipping cream (mixture will bubble): Return pan to medium heat and stir until caramel is smooth; increase heat and BOIL vigorously, stirring occasionally, until mixture coats spoon in a thin, even layer, 1 to 2 minutes; Sauce thickens when cool.
• Serve Warm or cool; If sauce is thicker than desired, stir in a few more tablespoons whipping cream or reheat in microwave at half power (50%) until warm.

OH-SO-EASY CARAMEL SAUCE

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

CARAMEL-ORANGE SAUCE

Steps:

• Very thinly slice 1 orange into rounds (about 1/16 to 1/8 inch thick). Remove any seeds. Place slices in medium bowl and add 1/2 cup sugar; let stand at room temperature 1 hour.
• Combine 1 cup sugar and 1/4 cup water in heavy large saucepan. Stir over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Carefully add orange-sugar mixture to caramel (mixture will bubble up). Return pan to medium heat; simmer until orange slices are tender, stirring occasionally, 12 to 15 minutes. Cool 10 minutes.
• Transfer orange mixture to processor; add butter and coarse salt and process until orange slices are very finely chopped. Pour mixture through fine strainer set over bowl, pressing on solids to release as much liquid as possible (sauce will be thick). Cool. DO AHEAD: Can be made 2 days ahead. Cover and chill. Rewarm before using.
• Using sharp knife, cut off peel and white pith from 4 oranges. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Mix orange segments and juices from bowl into warm sauce.

ORANGE-CHOCOLATE ICE CREAM SAUCE

Steps:

• In a medium-sized saucepan, combine sugar and cocoa, then whisk in milk, then chopped chocolate.
• Turn heat to medium and cook, whisking constantly, for 5 minutes.
• Remove from the heat and stir in remaining ingredients until sauce is smooth.
• Serve either chilled or warmed, over vanilla ice cream.
• Store in the fridge, but this sauce will keep well in the freezer if your batch won't be gone within a week or two.

CARAMEL SAUCE

Steps:

• Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.
• Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.

CARAMEL ICE CREAM SAUCE

Steps:

• Combine brown sugar and cornstarch in a saucepan, stir in the cream, water and cornsyrup until smooth.
• Bring to a boil; cook and stir for 2 minutes or until thickened; remove from heat and stir in the butter and vanilla until butter is melted.
• Serve hot or cold over ice cream; refrigerate leftovers.