Pair with chocolate sauce over ice cream.
Yield: 8 servings
In heavy saucepan, heat the water and brown sugar over low heat until the sugar dissolves. Increase the heat and bring to a boil without stirring until the mixture turns deep golden brown, anout 2 minutes. Reduce heat and stir in the vanilla. Combine the cornstarch and evaporated milk ina small bowl to make a thin paste and stir into the sauce. Cook until the sauce is slightly thickened.
(Hint- Also delicious over angel food or pound cake)
Please note that some ingredients and brands may not be available in every store.