- 1 pound granulated sugar
- 2 cups water
- 1 cup cream
- 1 cup orange juice
- 4 tablespoon butter
- 1 tablespoon orange blossom water
In a medium saucepan, combine the sugar and water and cook over medium heat until the sugar turns an amber color. Add the cream and juice and cook for 5 minutes. Then add the butter and orange blossom water. Place over ice till cold.
To use, warm up the caramel until pourable.