BUTTERSCOTCH SAUCE WITH BRANDY

1 1/2 cups light brown sugar
2/3 cup light corn syrup
4 oz (1 stick) unsalted butter, cut into tablespoons
1 cup heavy (whipping) cream
1/4 cup brandy

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 degrees F and the sauce is thick when a spoonful is cooled on a plate.

Stir in the brandy. Serve warm.

The sauce can be refrigerated for one week.

Makes 3 cups
Source: Chef Waldy Malouf in Food & Wine Magazine, November, 1996