Caramel Sauce

A historical recipe from Secrets of Making Frozen Desserts at Home, by Anonymous.

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A historical recipe

Secrets of Making Frozen Desserts at Home: 150 Tested Recipes Easier, More Economical, More Delicious, by Anonymous. Project Gutenberg eBook #64685.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

1½ cups sugar 1 cup water 1 tsp.
vanilla Caramelize sugar and stir in slowly the boiling water.
Let boil to a thick syrup, add vanilla.
If the sauce is to be served hot, let the saucepan containing it remain in a large pan of hot water until needed.
Chopped seedless raisins may be added to this sauce.