I found this recipe over at Heavenly Homemaker. I was looking for one without corn syrup. I made my first batch with brown sugar as I was making it for a crowd. If I was doing it just for us at home I will use sucanat for it. This was a huge success and I used it for the Gluten Free Samoas I made since I had it left over and I was very happy with it.
My only warning is to start it out on medium so your sugar has time to melt before it starts to boil, you really only want to boil it for 1 minute or it will start to turn to candy. Again, I stored this in a mason jar and it reheated great on the stove in a pot of water.
2 cups sucanat or brown sugar
1/2 cup butter
1/2 cup cream (heavy whipping cream)
1/2 teaspoon vanilla extract
Place the sucanat, butter, and cream into a medium sized saucepan and heat over medium heat until ingredients are melted and well mixed, stirring constantly. Bring mixture to a boil and boil for one minute, while continuing to stir. Pour mixture into a mixing bowl (I actually did this right in the pot) and add vanilla extract. Whip with beaters for three minutes so that it will thicken. (I’m not sure how long I beat this, I did it by desired thickness.)
This made about 2 cups of sauce.