This recipe is from one of my mother's best friends, via her mother, via the San Francisco restaurant Trader Vic's. You can make it with either dark or light brown sugar or a combination of the two. It's great drizzled over crêpes and cakes. One thing to know is that it firms up as it hits ice cream, but it softens back up in your mouth. It gets quite hard and grainy in the fridge, but low heat brings the sauce right back to life. This recipe fits perfectly into a Bonne Maman jar. It keeps for months in the fridge, but it will not last that long.

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