Caramel Ice Cream Sauce

This can be served warm or cold over ice cream and it's wonderful. I like to add a couple of tablespoonfuls of toasted pecans now and then.

• Ready In: 15 mins
• Yields: 1 cup

Ingredients

• 1⁄2 cup  packed brown sugar
• 1  tablespoon cornstarch
• 1⁄3 cup half-and-half cream
• 2  tablespoons water
• 2  tablespoons light corn syrup
• 1  tablespoon butter
• 1⁄2 teaspoon vanilla extract

Directions

1. Combine brown sugar and cornstarch in a saucepan, stir in the cream, water and cornsyrup until smooth.
2. Bring to a boil; cook and stir for 2 minutes or until thickened; remove from heat and stir in the butter and vanilla until butter is melted.
3. Serve hot or cold over ice cream; refrigerate leftovers.