Tip : Adding tangerine zest is optional, I found that the zest turned dark and I had to remove it from the caramel sauce. On the other hand, the juice of 6 tangerines is important, both for flavor and to thin the caramel so that it will still be liquid when it has cooled and you are ready to serve.
Ingredients
- 6 whole tangerines zested and juiced
- 1 cup sugar
- 1/4 cup water
- 2 bay leaves
- 1 tbsp lemon juice
Instructions
- Gather all ingredients before starting recipe.
- Remove zest using a potato peeler, excluding pith, and slice into thin slices (julienne).
- Juice tangerines and set aside.
- Combine sugar, water, bay leaves and zest in small sauce pan and bring to a boil, stirring until sugar has dissolved and turns amber, about 7-8 minutes.
- Remove pan from heat and carefully add tangerine juice, the mixture will bubble and steam vigorously), stir until the caramel has dissolved, about 2 minutes.
- Stir in lemon juice, a pinch of salt, and remove from heat, remove zest and bay leaves and allow to cool.