Orange Caramel Sauce

• 1 cup plus 2 tablespoons (230 g) sugar
• 1/3 cup (80 ml) water
• A pinch of cream of tartar or a few drops of lemon juice
• 3/4 cup (180 ml) freshly squeezed orange juice

1. Spread the sugar in an even layer in a medium heavy-bottomed skillet or saucepan.
2. Pour the water over the sugar to dampen it, but dont stir.
3. Cook over medium heat until the sugar dissolves and add the cream of tartar or lemon juice.
4. Continue to cook, without stirring, but swirling the pan if the sugar clumps or begins to brown unevenly.
5. When the caramel turns dark amber in color and begins to foam a bit, remove from the heat and immediately add half of the orange juice.
6. The caramel will bubble up vigorously, then the bubbling will subside.
7. Stir with a heatproof utensil until any hardened bits of caramel completely dissolve.
8. Let cool for 3 minutes, then stir in the remaining orange juice.
9. Serve the sauce at room temperature.
10. This sauce can be stored at room temperature or refrigerated for up to 2 weeks.

sugar, water, cream of tartar, freshly squeezed orange juice

Taken from www.epicurious.com/recipes/food/views/orange-caramel-sauce-379661 (may not work)