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Caramel Syrup

The recipe for this delicious caramel syrup, which is a great additon to caramel cake, is courtesy of Dr. Maya Angelou and can be found in her new cookbook, "Hallelujah."

  • Yield: Makes enough for one 8-inch cake
Caramel Syrup

Source: The Martha Stewart Show


  • 1 cup sugar


  1. Heat sugar and 1 cup water in a heavy-bottomed saucepan. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Continue cooking, brushing down the sides of the pan with a wet pastry brush but without stirring, until mixture becomes golden amber in color.

  2. Immediately remove from heat and add 1 cup water. Return to heat and continue stirring until mixture becomes liquid. Transfer to a heatproof container and let cool completely before using.

Reviews (5)

  • Musicalrain 22 Nov, 2007

    It is a little thin. Don't add milk to make it thicker. If you do, it doesn't turn out right. Just use less water. Like, a 1/2 cup of water or so. I found that works best.

  • bettysuenichols 17 Nov, 2007

    Had to hand write the whole recipe because my computer would not print it. The cake is very good. bettysuenichols

  • dpchamp 13 Nov, 2007

    Check the directions in the cookbook--they indicate that you begin with JUST THE SUGAR IN THE PAN--then add 1 CUP OF BOILING WATER LATER

  • vzblandome 12 Nov, 2007

    After you remove the liquid from the heat, I think if you add a half cup of milk with a half cup of water instead of the water alone, you will get a somewhat thicker caramel sauce. But it still won't be heavy like a regular caramel sauce.

  • Bythewaymom 10 Nov, 2007

    Is this syrup supposed to be thin? When I added and stirred in the water after creating the golden amber mixture, the result is almost water thin. Beautiful, but not very syrupy.

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