Homemade Bourbon Butterscoth Sauce

This is an excellent sauce to spoon over ice cream or waffles. The flavor is not your typical artificial 'butterscotchy' taste, but rather more like a buttery, caramel sauce with a hint of bourbon (or whiskey or cognac).

I made this and put it in jars to give away a few. The sample shown is in a small round 2.5"h x 2.5" diameter with Adelia Press 'Homemade fill-in Minimalist' label.

DIY Bourbon Butterscotch Sauce Recipe

Makes 1 pint

Equipment: If using these for gifts, have on hand clean jars with lids (this recipe will make two 1/2 pints jars)

1-1/2 cups light brown sugar, packed
1/3 cup light corn syrup
2 tablespoons unsalted butter
1 teaspoon sea salt, flaked is best
1/4 cup of water
3/4 heavy cream
3 tablespoons bourbon, whiskey, brandy or cognac
1/2 teaspoon pure vanilla extract

In a medium pan, combine the brown sugar, corn syrup, salt, butter and water.
Bring to a simmer over medium heat until the sugar dissolves, about 3-4 minutes
Add the heavy cream and continue simmering until sauce thickens and becomes syrupy - about 10-12 minutes.
Add the bourbon (or whiskey, cognac, brandy) and vanilla, and stir
Continue to simmer for 3 more minutes
Allow sauce to cool to room temperature
Transfer into jars.

This sauce will keep up to one month refrigerated.

Adapted from the recipe by Lucy Baker in 'Edible DIY'