Ingredients:

1 1/2 c Light brown sugar
3/4 c Light corn syrup
4 oz (1 stick) unsalted butter;
-cut into tablespoons
1 c Heavy cream
1/4 c Brandy

Method:

In a heavy medium saucepan, bring the brown sugar, corn syrup and butter to a boil over high heat.
Add the cream and return to a boil.
Reduce the heat to moderate and simmer, stirring, for about ten minutes or until the temperature reaches 240 F degrees and the sauce is thick when a spoonful is cooled on a plate.
Stir in the brandy.
Serve warm.
(Make Ahead: the sauce can be refrigerated for one week.
) Chef Waldy Malouf, in November, 1996 "Food & Wine".
"A Hudson Valley Thanksgiving".
Typos by Jeff Pruett.