Recipe information
Yield
makes enough for 14 cupcakes
Ingredients
1 cup heavy cream
1 cup packed dark-brown sugar
4 tablespoons (1/2 stick) unsalted butter, cut into tablespoons, room temperature
1/4 cup brandy
1/4 teaspoon coarse salt
Preparation
Bring cream, brown sugar, and butter to a boil over medium-high heat in a saucepan, stirring occasionally. Cook 3 minutes. Stir in brandy and salt, and cook 1 minute more. Use immediately.
