Bring brown sugar, butter, whipping cream, dark cane syrup, and a pinch of salt to a boil in a small saucepan over medium heat, stirring constantly. Boil, stirring constantly, 2 minutes. Remove from heat, and cool 15 minutes before serving. Refrigerate in an airtight container up to 1 week. To reheat, microwave in a microwave-safe bowl at HIGH 10 to 15 seconds or just until warm; stir until smooth.