Caramel Syrup
The recipe for this delicious caramel syrup, which is a great addition to caramel cake, is courtesy of Dr. Maya Angelou and can be found in her new cookbook, "Hallelujah."
The Martha Stewart Show
89 Ratings
- 5 star values: 20
- 4 star values: 18
- 3 star values: 27
- 2 star values: 16
- 1 star values: 8
Martha Stewart Member
Rating: Unrated
11/22/2007
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.
Martha Stewart Member
Rating: Unrated
11/17/2007
Had to hand write the whole recipe because my computer would not print it. The cake is very good. bettysuenichols
Martha Stewart Member
Rating: Unrated
11/13/2007
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
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Martha Stewart Member
Rating: Unrated
11/12/2007
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.
Martha Stewart Member
Rating: Unrated
11/10/2007
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.