Shelly's Recipe

CARAMEL ICE CREAM SAUCE

Category: Dessert Sauces

1 cup packed light brown sugar
2 tablespoons cornstarch
2/3 cup 18% table cream (can use half and half but the texture will be lighter and the flavor will not be as creamy tasting, do not use milk)
1/4 cup water
1/4 cup light corn syrup
2-1/2 tablespoons butter
1-1/2 teaspoons vanilla

In a small saucepan combine the brown sugar and cornstarch; stir in the table cream, water and corn syrup until smooth, then bring to a boil and cook stirring for 2 minutes or until thickened. Remove from the heat, then stir in butter and vanilla until butter is melted. Serve warm or cold over ice cream.

Refrigerate leftovers. Yield about 2 cups