Combine brown sugar and cream in a medium saucepan; bring to a boil while stirring constantly.
Reduce heat to low and stir continually for 5 minutes (to reduce crystallization). Remove from heat and slowly add vanilla extract well continuing to stir (syrup will double and then reduce). Serve warm.
Tips & Variations
- This sauce can be stored in an airtight container for up to 2 weeks in the refrigerator or 3 months in the freezer.
- When reheating syrup, warm in a small pot over low heat, otherwise the sugars will crystallize.