Caramel Sauce

Sauce au Caramel

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Cupful of Sugar
  • A Cupful of Water
  • A Tablespoonful


Put the sugar in a saucepan and let it melt and brown to golden yellow; add the water and the Wine, or Essence and spices, etc., and set to cool after it has boiled three minutes.