Caramel butter sauce is prepared in the same way as caramel cream sauce except that the heavy cream is replaced with 2 cups (500 milliliters) water, fruit juice, coffee, or other flavored liquid, and the mixture is reduced to a syrup. It is then finished with 4 ounces (125 grams) butter plus the vanilla extract. Interesting flavor combinations can be invented by infusing the water with spices such as cloves and star anise. The butter can also be omitted and the sauce served simply as a caramel syrup.