3/4 Cup Solera Cream Sherry
1/2 Cup Unsalted Butter
3/4 Cup Light Brown Sugar
In a pan add the Sherry and butter, cook over medium heat until butter is melted. Stir in brown sugar until dissolved. Simmer on medium heat-remove from heat and let set (should thicken). Serve warm.
*Stir constantly to keep from burning.