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
vanilla
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.
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.