• 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.

Options:

• 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.