Burnt Orange Caramel
4 cups sugar
1/2 cup water
2 cups frozen orange juice concentrate
1. Add water, then sugar to a large sauce pan, combine, and wash down any sugar granules from the inside of the pot. Cook on high, brushing down any sugar splatters with a pastry brush and water. Cook until the sugar is medium golden brown.
2. Turn off the heat and use a long whisk to slowly whisk in the orange juice concentrate, being careful to not get a steam burn (once you add the liquid, it will release a lot of steam).
3. Cook this mixture on low until all the sugar has dissolved, approximately 8 minutes. If not using it right away, it can be stored in the fridge covered for up to 1 month.
I love this on top of brownies or anything chocolate.
Source of recipe: I wrote this recipe.