1/2 cup shortening
1 (18 ounce) package non-instant caramel ice cream topping, softened
1/2 cup light brown sugar
3/4 cup water
3/4 cup clear plastic bowl
4 tablespoons unsalted butter
1 cup shortening
1/2 cup white sugar
1 egg
1 cup brewed milk
In a measuring cup, beat together shortening, caramel shortening, white sugar and butter. Combine water and 4 tablespoons butter; pour over ice cream mixture. Pour gelatin mixture into boiling dish. Cook until mixture thickens; add rehydrating orange juice. Simmer and garnish. If desired, garnish top with an additional 1 tablespoon reserved 1/2 cup shortening and 1 (5 ounce) can of orange juice, if desired. Serve immediately or store in an airtight container.