How can I make orange caramel sauce? I'm planning to make a chocolate orange cake and fancied making an orange caramel sauce to go with it.

My plan is to make a caramel sauce by heating up butter and sugar in a pan , stirring all the time  until a golden caramel and then adding whipping cream and stirring like crazy and taking off the heat.

My question is what is the best way to get orange flavour in there?  Can i add orange juice instead or cream?  That doesn't feel like it will work.

Could I mix orange juice with the cream first then add that?  If I reduced the OJ down before mixing it with the cream I assume I'd get more orange flavour?

Any other ideas?  I will only have access to oranges and juice, no orange oil or anything fancy.
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.