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1. In a heavy saucepan combine brown sugar and cornstarch. Stir in water. Stir in half-and-half or light cream and corn syrup. Cook and stir until bubbly (mixture may appear curdled). Cook and stir for 2 minutes more. Remove saucepan from heat; stir in butter and vanilla. Serve warm or cool over ice cream, baked fruits, or cake. Makes 1 cup sauce (sixteen 1-tablespoon servings).