See what I did there?  (Yeah, I hate myself a little too.)

Normally I cook low grade, drink high grade (read: price), but butterscotch was just begging for it and I had a mini bottle (what good is scotch if you can’t share?)  Plus, Johnnie (except double black) isn’t in my top ten.  (Yeah, I hate myself a little more right now.) Whatever, this was delicious over vanilla ice cream. (On a related note: Ardbeg Uigeadail, zomg!)

spoonful of goodness

Ingredients:

• 1 cup packed brown sugar
• 1/2 cup light corn syrup
• 1/2 teas salt
• 3 Tbs unsalted butter
• 1 Tbs scotch
• 1 teas vanilla extract
• 1/2 cup heavy cream

In a heavy bottomed sauce pan over medium high heat, combine brown sugar, corn syrup, salt and butter.  Whisk until mixture comes to a boil.  Boil until mixture is syrupy or about 3-4 minutes.  Remove from heat.  Slowly whisk in cream.  Add scotch and vanilla and mix until smooth.  Can be made up to 3 days ahead of time and stored in the refrigerator.  Rewarm before serving.