Instructions: In heavy saucepan, melt sugar with 1/3 cup of the boiling water over medium heat until slightly darkened. Gradually stir in remaining boiling water; cook until smooth and sugar is dissolved.

In small bowl, stir cornstarch with 3 tablespoons cold water until smooth. Stir in a little of the hot liquid; whisk back into pan and cook, whisking for about 3 minutes or until clear. (Sauce can be refrigerated in airtight container for up to 1 day; reheat in microwave or on stove top.) Stir in butter, brandy, vanilla and nutmeg.

Makes about 3 cups.

12 serving of 1/4 cup each.

Description: "Used to be served over Christmas Puddings."
Yield: 3 cups

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