Easy Butterscotch Sauce
Adapted from FoodNouveau.com
Makes about 2 cups

½ cup unsalted butter
1 cup packed dark brown sugar
1 cup heavy cream
½ tsp sea salt
2 tsp vanilla extract (Use the best) or whiskey
1. Melt the butter in a medium, heavy-bottomed saucepan over medium heat.
2. Add the sugar, cream and ½ tsp salt and whisk until the ingredients are well blended.
3. Bring to a gentle boil and cook for 5 minutes, stirring occasionally.
4. Remove from the heat and add the vanilla extract (or whiskey) and stir to combine.

Serve the sauce warm or cool. The sauce does thicken a little as it cools, but it still remains soft enough that you can spoon it straight out of the fridge.
Store in airtight containers in the fridge for up to 2 weeks.