Brandied Butterscotch Sauce

1 1/4 Cups Packed Brown Sugar
1/2 Cups Butter
1/3 Cups Corn Syrup
1 1/2 Cups Whipping Cream
1 1/2 Teaspoon Corn Starch
1/4 Cups Brandy
1 Teaspoon Vanilla
1 Teaspoon Lemon Juice

In heavy sauce pan, heat butter and brown sugar, stirring constantly until melted.
Add corn syrup.  Stir together cream and corn starch - gradually add to sugar mixture.  Cook, stirring contantly till thickened.  Remove from heat, add remaining ingredients.

Refrigerate up to 3 weeks or freeze.

It is also wonderful on plain cake or over ice cream.  Freeze what is left and thaw as needed.

A special thank you to Burtine, in St. Albert, Canada, a new friend for this recipe.

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