- 1/3 cup unsalted butter, cut into small pieces
- 1 cup tightly packed dark brown sugar
- 1/3 cup granulated sugar
- 2/3 cup heavy cream (36%)
- 2½ tablespoons brandy
- Combine the butter, sugars and cream in a small, heavy-bottomed saucepan. Stir this mixture over low heat until the sugar dissolves, then increase the heat to medium and bring the sauce to a very gentle boil, stirring all the while. Cook 5 more minutes, then remove from the heat and stir in the brandy or other liqueur. Serve immediately, or cool to room temperature, then cover and refrigerate until needed, up to 3 days. To rewarm, either microwave the uncovered sauce on low power or transfer the cold caramel to a saucepan and stir over low heat until warm.