Black Cat Bistro's Toffee Sauce

1/2 cup (1 stick) butter
1/2 cup heavy cream
1 cup light brown sugar
1 teaspoon vanilla extract
1 tablespoon brandy
1/2 teaspoon salt

In a small, heavy-bottom saucepan, combine the butter, heavy cream and sugar over medium-high heat, stirring until the butter and sugar are melted. Increase the heat to high and bring to a boil. Reduce the heat to a simmer and cook until the sauce is thickened, about 8 minutes. Remove from heat, stir in the vanilla extract, brandy and salt, and hold in a warm place until ready to serve the cakes. If not using right away, cool the sauce, then refrigerate up to 5 days until ready to serve, rewarming before using.

That toffee sauce sounds really good. I bet it would be good on vanilla ice cream too.