The recipe yield is:
In a heavy medium saucepan, bring the brown sugar, corn syrup and butter to a boil over high heat. Add the cream and return to a boil. Reduce the heat to moderate and simmer, stirring, for about ten minutes or until the temperature reaches 240 F degrees and the sauce is thick when a spoonful is cooled on a plate. Stir in the brandy. Serve warm. (Make Ahead: the sauce can be refrigerated for one week.) Chef Waldy Malouf, in November, 1996 "Food & Wine". "A Hudson Valley Thanksgiving". Typos by Jeff Pruett.
Sauces; Desserts; Holidays; Check