Step 1

In a pot, over medium heat, stir together the orange juice, granulated sugar and light corn syrup/glucose syrup. Swirl the pan as the sugar begins to dissolve and the mixture begins to simmer. No need to stir, just keep swirling the pan. The mixture will brown to a deep golden and begin to smell toasty.

Step 2

Remove from the heat and quickly add the butter and cream. The mixture will begin to seize a bit, but stir until incorporated and smooth.

Step 3

Stir in the vanilla extract, orange zest and salt and stir to combine.

Step 4

Drizzle the warm orange caramel sauce over vanilla ice cream or store it in an airtight jar in the refrigerator for up to 5 days.