¼ cup butter
¾ cup firmly packed brown sugar
1 tablespoon light corn syrup
½ teaspoon vanilla extract
¼ cup heavy cream
½ cup walnuts, chopped, optional
In a small saucepan melt the butter over medium heat. Add the brown sugar and corn syrup. Bring to a boil, stirring until the brown sugar dissolves, 3 to 4 minutes. Gradually add the vanilla and heavy cream, stirring constantly until blended. When the sauce has cooled, add walnuts if desired. Store in the refrigerator for up to 2 weeks.
Makes 1 cup.