Orange Caramel Sauce

1. 1

   Combine sugar and 1/4 cup water in heavy small saucepan.

2. 2

   Stir over medium-low heat until sugar dissolves.

3. 3

   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.

4. 4

   Carefully add orange juice and orange peel (mixture will bubble vigorously).

5. 5

   Stir over low heat until smooth and any caramel bits dissolve.

6. 6

   Cool completely.

7. 7

   (Can be prepared 1 day ahead.

8. 8

   Cover and let stand at room temperature.)

* Per serving · 4 servings · Values may vary.

No additional tips available.