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Measurements
      Title: Rich Caramel Sauce
 Categories: Sauces, Holiday, Both
      Yield: 2 Servings
 
      1 c  Brown sugar
  1 1/2 ts Cornstarch
      1 c  Light cream
    1/4 c  Butter
      1 ts Vanilla
 
   Combine the brown sugar and cornstarch in the top of a double boiler.
  Gradually add the cream and stir until the sugar is dissolved. Place
  over simmering water.
   Add the butter and cook, stirring constantly, until the mixture is
  smooth and thickens slightly. Cook for a few minutes longer, stirring
  often, about 10 minutes in all. Remove from the heat and stir in the
  vanilla and brandy. Serve hot over steamed pudding. Yields about 2
  cups sauce.
  
   From the Book "Canadian Christmas Cooking" by Rose Murray


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