Food & Cooking Recipes Dessert & Treats Recipes Caramel Syrup 3.3 (89) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 24, 2021 Print Rate It Share Share Tweet Pin Email Yield: 1 8-inch cake 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." Ingredients 1 cup sugar Directions 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. 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. Rate it Print