By caramel I mean caramelised sugar made into a sauce with butter.
What is the best way to make a caramel sauce if only a tiny quantity is required? What is the smallest amount of sugar that is practical to start with?
For making a very small amount, the 'dry' method where one just heats the sugar alone seems tricky: I find the sugar burns and hardens into burnt sugar/toffee very easily. The 'wet' method where one adds water to moisten (maybe 1/3 sugar to water by weight) has also given me poor results: some sugar gets burned while the rest is still dissolved. Adding the butter right at the start seems to work better, but I find it's hard to get a really rich caramel taste this way: it's more a sweetened butter sauce.