• 3 cups heavy cream
  
• 1/2 cup bourbon whiskey
  
• 1/2 cup granulated sugar or 1/4 cup sugar & 1/4 cup maple syrup
  
• 1/4 cup plus 2 tablespoons cornstarch

Directions

Combine 2-3/4 cups of the cream with the bourbon and sugar/syrup in a medium-size nonstick saucepan over medium heat. Stir to dissolve the sugar.

In a small bowl, dissolve the cornstarch in the remaining 1/4 cup cream. Add this to the cream-and-bourbon mixture and simmer stirring often, until the mixture thickens, 4 to 5 minutes. Remove from the heat and serve warm. Great on heavy cakes like pound cakes, bread puddings,

The sauce may be stored, for 24 hours. To serve, warm over low heat, stirring frequently.