How can I make orange caramel sauce?
I make orange caramel at work for one of our desserts.

You will need:


zest of one orange. big chunks is fine
2 cups sugar
1 cup water
2oz grand marnier/cointreau/triple sec (optional)
approx 1/2c butter, unsalted
approx 1/2c 35% cream
generous pinch kosher salt
1-2tbsp pulp-free lemon juice


Combine the first three ingredients in a saucepan. Brush the exposed sides of the pan with lemon juice--this prevents crystallization. Dissolve the sugar in the water over medium heat, turn down to low simmer for 20 minutes. Strain out the zest, return sauce to heat, bring to boil. Cook until the sauce has taken a light amber colour, pour into stainless steel bowl. Whisk in butter, then cream, then grand marnier if using, then salt.