3/4 cup dark brown sugar, packed
5 tablespoons unsalted butter, cut into 4 pieces
1/3 cup heavy cream
3 tablespoons The Macallan 12 Years Old Fine Oak
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Combine the brown sugar and butter in a medium saucepan. Cook over low heat, stirring occasionally, until the butter is melted and the sugar is dissolved, about 3-4 minutes. Increase the heat to medium-high and bring to a full boil.
Slide the pan from the heat, add the cream, Scotch, vanilla extract, and salt, and whisk until well blended. Give the sauce a taste and add a pinch or two more of salt, if needed.
Use immediately or set aside until completely cool and cover and refrigerate up to 2 weeks. To serve, reheat gently in a double boiler. Do not overheat, or the sauce will separate.
Posted: 8/3/2011 3:16:10 PM