Brown Sugar-Brandy Sauce

1. 1

   Combine the butter, sugars and cream in a small, heavy-bottomed saucepan.

2. 2

   Stir this mixture over low heat until the sugar dissolves, then increase the heat to medium and bring the sauce to a very gentle boil, stirring all the while.

3. 3

   Cook 5 more minutes, then remove from the heat and stir in the brandy or other liqueur.

4. 4

   Serve immediately, or cool to room temperature, then cover and refrigerate until needed, up to 3 days.

5. 5

   To rewarm, either microwave the uncovered sauce on low power or transfer the cold caramel to a saucepan and stir over low heat until warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.