In a 2 quart saucepan, heat sugar, cream, and butter to boiling over medium high heat.

Remove saucepan from heat.

Add chocolate to cream mixture and whisk until chocolate has melted and mixture is smooth.

Stir in vanilla and brandy.

Pour into a jelly roll pan and refrigerate until spreadable, at least 30 minutes.

*This recipe makes about 2 cups.*

**This is meant to be slathered between layers of your favorite cake.**