This sauce is a little sweeter than caramel sauce and is perfect for ice cream sundaes.
INGREDIENTS | YIELDS 1 cup
- 1 cup dark brown sugar
- ⅓ cup heavy cream
- 4 tablespoons butter
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1 tablespoon Scotch whiskey (optional)
Combine brown sugar, cream, butter, and corn syrup in a saucepan. Stir over low heat until sugar has dissolved.
Increase heat to medium, and simmer 5 minutes.
Remove from heat and stir in vanilla (and Scotch, if desired). Cool and store in the refrigerator for up to 2 weeks.