Moro Blood Orange Caramels

Moro Blood Orange Caramels

Enjoy your sweets with homemade goodness and the rich color and taste of Moro blood oranges. This recipe makes luscious caramels, perfect for gifting, a brunch table, or buffet. Along with the basic recipe, there are three options you can use to enhance the candies with extra taste.
Course Dessert


  • 4 cups Moro blood orange juice about 16 oranges
  • 8 tablespoons Unsalted butter cut into pieces
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/3 cup Heavy Cream
  • 1 teaspoon Vanilla extract


  • 1/2 teaspoon Ground cardamom
  • 1 cup toasted almonds
  • 2 teaspoons flaky sea salt


  • Prepare an 8-inch square baking dish by lining with parchment paper, and then buttering the paper.
  • Strain the Moro blood orange juice to remove the pulp, passing it through a fine mesh strainer twice.
  • Pour the juice into a large saucepan at a high setting.
  • Bring to a boil and then simmer to reduce the juice to about to 1/2 cup of liquid, stirring occasionally. It should take about 45 minutes or so.
  • The reduce juices will be thick and syrupy.
  • Remove the pan from the stove, and stir in the butter, sugars, and cream.
  • Stir only until the butter has fully melted and the mixture is nicely smooth.
  • Return the pan to the heat at a high setting and boil, stirring constantly, until a candy or deep fat thermometer reads 252°F/122°C – about 15 to 17 minutes.
  • If you don’t have a candy thermometer, take a half a teaspoon and plunge it into a glass of ice water. If it turns into a firm ball with a chewy texture, it’s done.
  • Turn off the heat and remove the thermometer immediately.
  • Stir in the vanilla extract.
  • Transfer the caramel to the prepared pan, spreading it gently so that it is even.
  • Allow it to cool, either on the counter or in the fridge.
  • Once it is completely cooled, you can lift the big square of caramel out of the pan, and cut it on a cutting board with a sharp knife. If you are having trouble cutting, try wiping the blade with a little vegetable oil first.
  • Store in the fridge or at room temperature.


  • To add to your caramel experience, combine your choice of any or all of the optional ingredients in a small bowl.
  • You can add the extra ingredients with the vanilla extract just before transferring the caramel to the baking dish.
  • If you want to add the toasted almonds and/or sea salt, you can also line the baking dish with it, pouring the caramel on top to cool.
  • You can also sprinkle almonds and sea salt flakes on top of the caramels if you wish.


Note: Use wax paper to wrap the individual caramels when you are done.
Tried this recipe?Let us know how it was!
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