Caramel Sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 oz. sugar or golden syrup
  • pt. water
  • ½


Put the sugar and 2 tablesp. water in a small pan; dissolve the sugar over gentle heat, then boil the syrup so made until it is a deep golden brown. Add to the caramel the rest of the water and leave it in a warm place to dissolve. If golden syrup is used heat it without water until of a golden-brow