Caramel Dumplings

Pay-per-view sources have this recipe showing up in the 1920s (good work, newspapers who sell their archives, you’ve successfully thwarted someone from reading you again), but a recipe similar to this one appeared in the Oct. 10, 1933 edition of the San Jose Evening News.

From the box of L.S. of Joplin, Missouri.

Caramel Dumplings

Caramel Sauce:

1-1/2 c. sugar
2 Tbsp. butter
1/2 tsp. salt
2 c. hot water

Caramelize 1/2 cup sugar in heavy sauce pan or skillet, add butter and remaining sugar, add salt, hot water and cook about 10 minutes, stirring constantly. it will all dissolve. Add vanilla.

Dumpling Dough:

2 Tbsp. butter
1-1/2 cups flour
1/2 cup milk
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. vanilla
pinch of salt

Cream butter and sugar. Add alternately milk and flour into which baking powder has been added. Add vanilla. Drop batter by spoonfuls into hot caramel sauce, place in hot oven for 20 minutes.

One Comment

  1. Mary Browner

    My favorite aunt made this whenever I visited. It was my favorite dessert, my daughter and I have tried to duplicate this for years. So glad
    I found this.

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