1 1/4 c. light brown sugar, firmly packed
2/3 c. light corn syrup
2/3 c. whipping cream
1/2 stick butter
1/8 tsp. salt

Combine all ingredients in medium saucepan. Stir over low heat until sugar dissolves (about four minutes). Increase heat to medium-high. Boil sauce without stirring until mixture registers 238 degrees (softball stage) on candy thermometer, about 11 minutes. Cool.

Can be used over ice cream or to dip apples. Roll the dipped apples in toasted nuts for Halloween treats.