This sauce is super easy--no worrying about scorching the sugar as with traditional caramel sauces. It's also terrific without the brandy.
This recipe goes with Brandy-Caramel Ice-cream Puffs
Southern Living APRIL 2006
1. Bring whipping cream to a simmer in a large saucepan over medium heat, stirring occasionally. Add sugar; cook, stirring occasionally, 5 minutes or until smooth. Remove from heat, and stir in brandy, butter, and vanilla.
To make ahead: Cool and store sauce in an airtight container in the refrigerator for up to 2 weeks. To reheat, microwave sauce in a glass bowl at HIGH for 1 to 1 1/2 minutes or until warm, stirring once.
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