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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."

Source: The Martha Stewart Show



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How would you rate this recipe?
  • 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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