Servings: 1 cup

4 tablespoons unsalted butter (½ stick) 4 tablespoons unsalted butter (½ stick)
½ cup packed dark brown sugar ½ cup packed dark brown sugar
½ cup heavy cream ½ cup heavy cream
⅛ teaspoon sea salt ⅛ teaspoon sea salt
1 teaspoon vanilla extract 1 teaspoon vanilla extract
1 tablespoon burbon whiskey (optional) 1 tablespoon burbon whiskey (optional)

In a heavy-bottomed saucepan, combine the butter and brown sugar and melt over medium heat.
Add the salt and heavy cream and whisk the mixture until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally. Boil the mixture for 5 minutes.
Remove the sauce from the heat and stir in the vanilla extract and burbon (if using). Transfer the butterscotch sauce to a glass container to cool.

*Don't over-boil the sauce or you'll end up with a chewy caramel rather than a sauce. Trust me I learned this the hard way...  *Don't over-boil the sauce or you'll end up with a chewy caramel rather than a sauce. Trust me I learned this the hard way...