Easy Caramel-Butter Sauce

Preparation info
  • Makes about

    ½ cup

    • Difficulty


Appears in

By Michael Ruhlman

Published 2011

  • About

If you don’t have cream, but still feel like making caramel sauce, try this recipe, which requires only sugar and butter. I use the dry caramel method here, but feel free to add a little water at the start when melting the sugar.


  • ½ cup/100 grams sugar
  • 4 tablespoons/55


Put the sugar in a small, heavy-bottomed saucepan over medium heat and cook without stirring. When the edges are melting and turning brown, gently swirl the pot to distribute sugar or give the sugar a delicate stir. When the sugar is a dark amber, add the butter and then ¼ cup/