Caramel Sauce

Ingredients

• four tablespoonfuls of white sugar
• one tablespoonful of water
• six ounces of sugar
• one inch of stick-cinnamon
• one pint of cold water
• one glass of wine, or half a glass of brandy

Method

1. 1

   Melt sugar with water until evaporated and browned.

2. 2

   Boil sugar, lemon rind, cinnamon, and cold water for ten minutes.

3. 3

   Strain into caramel and mix thoroughly.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 246. The excerpt below is the record exactly as published.

CARAMEL SAUCE. The following recipe is taken from the author's "Good Dinners every Day : " — Put four tablespoonfuls of white sugar in a saucepan upon the fire, with one tablespoonful of water ; stir it constantly with a wooden spoon for three or four minutes until all the water evaporates ; watch it carefully until it assumes a deli- cate brown color ; in the mean time put into another sauce- pan six ounces of sugar, half the yellow rind of a lemon cut thin, one inch of stick-cinnamon, and one pint of cold water ; bring these to a boil gradually ; simmer for ten min- utes; add one glass of wine, or half a glass of brandy

Cook this with the app: pantry check, scaling, and the assistant.