Step 1

In a heavy saucepan add the maple syrup and brown sugar, heat on low/medium heat until boiling, place candy thermometer in the pot and continue on a low boil until temperature reaches 235F (112C), stirring every couple of minutes with a wooden spoon.

Step 2

Remove from heat, add the butter and stir until melted, add the cream and combine.   Pour into glass jar, the sauce will thicken as it cools. Once cool cover tightly and store in the refrigerator.  Stir well before serving.  Enjoy.