3 c. packed brown sugar
1 c. light corn syrup
1/2 c. butter
1/2 c. whipping cream
1 tbsp. brandy or 1 tsp. brandy flavoring

1. Heat brown sugar, corn syrup and butter to boiling over medium heat, stirring constantly. Remove from heat.

2. Stir in whipping cream and brandy. Cool. Pour into jars; cover tightly. Refrigerate no longer than 3 months. Serve warm over vanilla ice cream. Makes 3 1/2 cups sauce.