Time: 10 minutes Yield: 3/4 cup sauce
1/2 cup packed brown sugar
1 Tbl corn starch
1/3 cup half and half or light cream
2 Tbl light colored corn syrup
1 Tbl butter
1/2 tsp vanilla
In a small saucepan combine brown sugar and cornstarch. Stir in 1/4 cup water. Stir in half and half, corn syrup and butter. Cook and stir over medium heat until bubbly (mixture may appear curdled). Cook and stir 2 minutes more. Remove from heat; stir in vanilla. Serve warm or cool over ice cream, baked fruits, or cake. Leftovers can be covered and chilled up to 3 days. Enjoy!