Combine the brown sugar, corn syrup, and water in a small heavy saucepan.
Stir over low heat until sugar is dissolved.
Increase heat and bring mixture to boiling.
Wash down crystals from sides of pan with a pastry brush dipped in warm water.
Set candy thermometer in place.
Cook, stirring occasionally to prevent scorching, until thermometer registers 234CF (softball stage), washing down crystals from sides of pan and changing water each time.
Remove from heat and stir in the remaining ingredients.
Stir until smooth and creamy.