At dinner parties I get special requests for this dessert sauce.  I’m pretty sure I could leave my spouse at home and no-one would care as long as I bring the sauce.

I like to use a really assertive Scotch for this recipe.  I have a bottle of Laphroig 10 year old Scotch that is only used for this recipe.  The strong smokiness cuts through all the butter and sugar.

This recipe makes about 2 cups of butterscotch.

For this recipe you’ll need:

• 1 1/2 cups brown sugar (packed)
• 1/4 cup corn syrup
• 12 tablespoons butter
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 cup Scotch

I like to use a non-stick saucepan and a plastic whisk for this recipe.

In a medium saucepan combine the sugar, corn syrup, and butter.  Simmer over medium-low heat, stirring occasionally, until the mixture reaches 245 degrees Fahrenheit.

Whisk in the heavy cream, vanilla and salt.  Simmer for 5 minutes, stirring frequently.

Remove from the heat and stir in the scotch.  Let cool for about 10 minutes, stirring occasionally, before transferring to an airtight container.  Store in the refrigerator.

Enjoy!