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Recipe by: blaisine
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See below ingredients and instructions of the recipe
1 c Brown sugar
1 1/2 ts Cornstarch
1 c Light cream
1/4 c Butter
1 ts Vanilla
Combine the brown sugar and cornstarch in the top of a double boiler.
Gradually add the cream and stir until the sugar is dissolved. Place
over simmering water.
Add the butter and cook, stirring constantly, until the mixture is
smooth and thickens slightly. Cook for a few minutes longer, stirring
often, about 10 minutes in all. Remove from the heat and stir in the
vanilla and brandy. Serve hot over steamed pudding. Yields about 2
cups sauce.
From the Book "Canadian Christmas Cooking" by Rose Murray
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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