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Puddings and Creams
italian caramel sauce
Caramel Sauce/Salsa di Caramella (made with sugar, cream, brown sugar, butter and flavored with vanilla)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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1 cup sugar
1/3 cup cream
1 teaspoon vanilla
1/2 cup brown sugar
1/2 cup butter


Boil ingredients together to make a thin sauce. Cool and serve over pudding, fruit or ice cream.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image [underneath sauce] -- Vangel Naumouski: In the Waters of Petriska Mountain.

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