Caramel-Orange Sauce

1. 1

   Stir sugar and water in heavy medium saucepan over medium-low heat until sugar dissolves.

2. 2

   Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes.

3. 3

   Remove from heat.

4. 4

   Gradually add cream (mixture will bubble vigorously).

5. 5

   Stir over low heat until smooth.

6. 6

   Remove from heat.

7. 7

   Whisk in liqueur.

8. 8

   (Can be made 2 days ahead.

9. 9

   Cover sauce and refrigerate.

10. 10

    Stir over low heat to rewarm before serving.)

* Per serving · 4 servings · Values may vary.

No additional tips available.