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Caramel Oranges Recipe
|Caster sugar||4 Ounce (100 g)|
|Water||8 Fluid Ounce (250 ml)|
|Oranges||4 Large, peeled and all pith removed|
|Curacao/Other orange-flavoured liqueur||2 Tablespoon (to serve)|
|Shredded orange zest||1 Tablespoon (to decorate)|
Serving size: Complete recipe
Calories 900 Calories from Fat 14
% Daily Value*
Total Fat 2 g2.6%
Saturated Fat 0.2 g1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 0.45 mg0.02%
Total Carbohydrates 221 g73.8%
Dietary Fiber 20.8 g83.1%
Sugars 198.4 g
Protein 6 g11.7%
Vitamin A 37.3% Vitamin C 634%
Calcium 36.8% Iron 4.7%
*Based on a 2000 Calorie diet
1) In a heavy-bottom pan, add sugar and half the water and heat on low till the sugar dissolves.
2) Raise the heat and without stirring allow to boil till the syrup registers 168°C, 336°F on a sugar thermometer, or pour a little syrup on a white saucer and check if it has reached light brown color.
3) Do not allow the sugar to become too dark in color, because it will taste bitter.
4) Allow the syrup to caramelize, then stand the bottom of the pan in warm water to stop the cooking process.
5) When the mix cools, add the remaining water and place the pan on low heat.
6) Keep stirring the mix till it becomes smooth, then set aside.
7) Carefully segment the oranges over the pan to allow any juice to drip into the caramel syrup.
8) In a container, arrange the orange and strain out the caramel syrup over.
9) To freeze for extended storing, cover and place in a sealable container and store for up to 1 year. To use after freezing, thaw in refrigerator overnight or at room temperature for 4 hours.
10) Put the oranges and syrup in a glass bowl and stir in the Curacao.
11) Serve chilled, garnished with orange zest and brandy snaps filled with whipped cream or vanilla ice cream.