Title: Golden Toffee Sauce
Categories: Medieval, Holidays, Xmas, Sauces, Desserts
Yield: 6 Servings

1/2 c Firmly Packed Brown Sugar
1/2 c Sugar
3/4 c Whipping Cream
1/3 c Margarine or Butter
2 ts Brandy

In small saucepan, combine sugars, cream and margarine. Heat to simmering;
cook over low heat, stirring constantly, for 2 minutes. Remove from heat;
add brandy. Serve warm over Cran-Brandy Pudding (see previous recipe)>

I have never tried this recipe. It comes from my "Pillsbury Festive Holiday
Recipes" cookbook, Classic #13.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini