I have not followed your recipe so this a bit premature. But....it is exactly the way my Grandmother Haltom of Nacogdoches, Texas used to make it in her old kitchen with a wood stove. After she made the caramel from white sugar, she dropped the dumplings into the sauce in a cast iron skillet and baked it in the oven of that wood stove. It came out totally delicious. This was in 1949-1950 and they lived out in the country and did not yet have electricity or running water. Her water came from a near-by spring. I can almost taste them now and I will tomorrow morning. Thank you.