Write an article based on this "Heat the sugar in a saucepan. Stir the sugar constantly until it melts. Add the butter and stir until it melts."
Add 1 cup (200 g) of granulated sugar to a medium size saucepan with a heavy bottom. Turn the burner to medium to allow the sugar to start to heat.  A 2 quart (1.9 L) saucepan is usually large for the sauce. Make sure that your saucepan is clean before your start making the sauce. If there is any dirt or debris in it, crystals can form around it when you begin heating the sugar. As the sugar is heating, use a heat-resistant rubber spatula or wooden spoon to stir it constantly. The sugar will start to clump, and eventually melt into a liquid. Continue stirring it until the liquid is thick and turns a dark amber color, which can take 5 to 10 minutes. The sugar can burn easily, so be sure to watch it and stir continuously. When the sugar has melted into an amber colored liquid, mix 6 tablespoons (90 g) of salted butter that’s been cut into pieces into the pan. Allow the butter to heat until it melts into the sugar, which typically takes 2 to 3 minutes. Stir the mixture regularly to help the butter melt.  When you add the butter to the sugar, the caramel mixture will bubble rapidly. Be careful to avoid burning yourself. You can use unsalted butter in the sauce if you prefer. No other changes need to be made to the recipe.