Golden Toffee Sauce

         Yield: 6 Servings
Categories: Holidays, Sauces, Desserts, Medieval, Xmas

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.