The “scotch” in “butterscotch” is believed to have come from an old term for score, or cut into pieces, not from the whiskey. But my favorite flavor of Lifesavers has always been butter rum, so it seemed to me that bourbon, butter, and sugar needed to come together. Use this sauce over ice cream or warm cake or bread pudding—or give into temptation and just eat it by the spoonful.
4 tablespoons unsalted butter
1 cup packed dark brown sugar
3/4 cup heavy cream
1 teaspoon vanilla
1 tablespoon bourbon
1/2 teaspoon kosher salt
Melt the butter over medium heat in a 2-quart saucepan. Add the brown sugar and stir until the sugar and butter are completely mixed and look wet. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the sugar is melted, about 5 minutes. (It may still look a little like wet sand, but that’s OK. Don’t burn it by trying to completely melt it.)
Whisk in the cream until completely blended. Increase the heat to medium and cook, whisking occasionally, for 10 minutes.
Remove from the heat and cool for 10 minutes. Pour into a heatproof bowl and stir in the vanilla, bourbon, and salt.
Cover and refrigerate for up to 1 week. Reheat in the microwave for 1–2 minutes, stirring to soften, before using.