Sauce a la Cassonade

This recipe was passed down from my Grandma M. (Doris), a French Canadian. "Sauce a la Cassonade" is basically a butterscotch sauce. I've heard from my Mom and other family members that she would occasionally serve it to her husband and eight children as a dessert with bread for dipping, or with tea biscuits or it was even used as a pie filling. I might also add that it is especially good as an ice cream topping!

Sauce a la Cassonade

Ingredients

1 tbsp butter

1-2 tbsp flour/cornstarch

2 cups farm fresh cream

1 cup brown sugar

1 tsp vanilla

Directions

On stovetop, melt butter with flour/cornstarch. Add cream and brown sugar. Stir until heated thoroughly - will have a skim on top. Remove from stove and add vanilla.