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
Need to make a substitution?
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.