Ingredients

• 1/3 cup heavy cream
• 1 cup light brown sugar, packed
• 2 tablespoons dark corn syrup
• 3 tablespoons unsalted butter
• 2 tablespoons Scotch whisky
• 1 teaspoon vanilla

Directions

1. In a medium saucepan, bring the cream, sugar, corn syrup and butte to a boil over medium heat stirring constantly.
2. As it starts to boil, lower heat to boil gently, stirring often.   Sauce will begin to thicken and coat the back of a wooden spoon.  Don’t let it get too thick or you’ll have a caramel.
3. Remove from heat and stir in whiskey and vanilla.
4. Allow to cool slightly before serving.
5. Can be refrigerated up to one week; warm gently before serving.

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