OH MY DARLING CLEMENTINE CARAMEL SAUCE

Makes: 1 cup plus 2 tbsp (280 mL)

1 cup (250 mL) sugar

■ 1/4 cup (60 mL) water

■ 3/4 cup (180 mL) fresh strained

■ clementine or tangerine juice ( from about 6 clementines or 3 tangerines) 1/4 tsp (1 mL) kosher salt,

■ or more as needed 1/4 tsp (1 mL) pure vanilla

■ extract, or more as needed

1 tbsp (15 mL) cold unsalted

■ butter (optional, see note) 1/2 tsp (2.5 mL) orange blossom

■ water (optional)

1. Combine the sugar and water in a medium, heavy-bottomed saucepan over medium-high heat. Stir a lot at first to dissolve the sugar.

2. Once it is dissolved, boil, undisturbed, until it begins to turn light golden. At this point, the water has cooked off and the sugar is starting to caramelize.

3. Continue cooking, carefully swirling the pan a bit so the caramelizing is even, until the syrup is a deep amber colour; this should take 8-12 minutes, and the process goes very fast, so watch closely. You might see the tiniest wisps of smoke coming from the syrup, too.

4. Remove from the heat. Immediately add about 1/4 cup of the clementine juice and stir for a few seconds. The mixture is going to bubble and create a lot of steam. The caramel might seize up; this is all OK.

5. Add the remaining juice. Return the pan to the stove top, over medium-low heat; cook for 3-4 minutes, stirring with a whisk or heatproof flexible spatula until smooth and slightly thickened.

6. Add the salt and vanilla extract, taste a cooled-off portion, and adjust with more salt or vanilla extract as needed. Finish by whisking in the butter and then the orange blossom water if using either or both.

7. Serve warm or cool; the sauce thickens a bit more as it cools. Note: You can make this sauce vegan if you leave out the butter. Be sure to strain the juice thoroughly so you don’t have bits of pulp that can burn in the caramel.