2/3 c. light corn syrup
1 1/4 c. light brown sugar
1/4 c. butter

Boil to the consistency of heavy syrup, about 20 minutes. Cool slightly and add:

1/2 to 2/3 c. heavy cream

1/2 cup makes it quite thick and 2/3 cup will be okay at room temperature. Serve over ice cream or eat it out of the pan with a spoon.