Sherry Pecan Sauce - cooking recipe

Ingredients

1 1/2 c. firmly packed light brown sugar
2/3 c. light corn syrup
1/2 c. water
2/3 c. evaporated milk
2 Tbsp. sherry wine
1/2 c. chopped pecans

Preparation

In a medium size saucepan, combine sugar, corn syrup and water.
Bring to a boil while stirring constantly.
Continue cooking five minutes over medium heat.
Cool five minutes and then stir in evaporated milk, sherry and pecans.
Serve warm or cold.
Makes approximately 2 cups of sauce.
Keeps in indefinitely in refrigerator or freeze.