Williams-Sonoma Rustic Italian

To make the burnt orange caramel, place the granulated sugar in a heavy-bottomed saucepan and shake it gently to distribute the sugar. Place over medium heat and cook, swirling the pan every so often as the sugar begins to melt and turn brown, about 10 minutes; some spots will cook and caramelize sooner than others. When all of the sugar is melted, remove from the heat and carefully pour in the orange juice; the caramel will spatter and clump up. Return the pan to medium heat and cook, stirring gently, until the clumps have dissolved and the caramel is deep brown, about 10 minutes. Let cool for 5 minutes,

FOR THE BURNT ORANGE CARAMEL
1 cup (8 oz/245 g) granulated sugar
½ cup (4 fl oz/125 ml) fresh orange juice, strained, at room temperature