Brown Butter Scotch Sauce

1 1/2 cups brown sugar
1/3 cup water
1 1/4 cups heavy cream
1 Tbs butter


Combine the brown sugar and water in a heavy saucepan. Stir and cook over low heat until the sugar is dissolved. Increase the heat a bit and let it boil uncovered until the mixture reaches about 350 degrees F (be careful not to burn yourself).  Turn off the heat, and slowly add the cream. No need to worry about the sauce solidifying or bubble wildly, it is normal. Turn the heat back on, and add a tablespoon of butter (no substitues) while stirring. Stir constantly for about 5 minutes before pouring the sauce into a serving bowl. Let the sauce cool to room temperature - it will get a bit thicker once it cools.


Tastes good together with apple cake.