French Dessert Sauce
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Light brown sugar||1⁄2 Cup (8 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Brandy||1 Teaspoon, extract|
Mix sugar and cream in 1 quart Saucepan and place over medium eat.
Add butter and stir constantly until melted.
Boil gently for several minutes.
Remove from heat.
Add salt, vanilla and brandy.
Stir until blended.
Makes 1 1/3 cups.
Serve warm over puddings, cake or ice-cream.