Measure into a one-quart suacepan:
Heat to boiling and stir until all sugar is dissolved. Remove from heat and add the following:
Poor over cooked Brussels sprouts.
Note: The sauce can last for weeks stored in a bottle at room temperature.
In the mood for something other than Brussels Sprouts? Check out all of the recipes that I whipped up on Gardening with Ciscoe. I confess that I had a little help from PCC Cooks Chef Lynne Vea.