Bourbon Butterscotch Sauce

1. 1

   In a dry 3-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden.

2. 2

   Cook caramel, without stirring, swirling kettle, until deep golden.

3. 3

   Remove kettle from heat and carefully add water and bourbon down side of kettle (mixture will bubble and steam).

4. 4

   Simmer mixture, stirring, until caramel is dissolved.

5. 5

   Stir in butter until incorporated and cool sauce to warm.

6. 6

   Butterscotch bourbon sauce may be made 1 week ahead and chilled covered.

7. 7

   Reheat sauce to warm before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.