Dunking Sauce

Preparation info

  • Difficulty


  • Makes

    1 cup

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


unsalted butter 10 tablespoons (1 stick plus 2 tablespoons) 5 ounces 142 grams
corn syrup 1 tablespoon (15 ml) 0.7 ounce 20 grams
light brown Muscovado sugar, or dark brown sugar ½ cup, firmly packed 3.8 ounces 108 grams


In a medium microwavable bowl (or in a saucepan over medium heat), melt the butter with the corn syrup and brown sugar, stirring once or twice (or constantly, if over direct heat) until the mixture comes to a boil. (An instant-read thermometer should read about 200°F/93°C.) Set it aside to cool just until warm, about 1 hour, and then set it in a warm place.