Caramel Sauce

Sauce au Caramel

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Cupful of Sugar
  • A Cupful of Water
  • A Tablespoonful of Sherry
  • 2 Cloves, Ground
  • A Stick of Cinnamon
  • The Grated Zest of ½ a Lemon


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.