I found this recipe over at The Kitchen Sink Recipes. The site is chocked full of all kinds of tasty concoctions. You should stop by and check it out.
As I was scrolling through the site, I noticed a picture of a bottle of Bulleit Bourbon. This happens to be one of my hubby's guilty pleasures so we usually have a bottle in the cabinet. When I realized that the bourbon was used to make a butterscotch sauce, I knew I had to give it a try.
Let me tell you, it is delicious. I like the sauce slightly warmed and poured over vanilla ice cream. It would also be yummy drizzled over bread pudding or just eaten by the spoonful out of the jar... not that I've ever done something like that.
Give it a try. You won't be disappointed.
Bourbon Butterscotch Sauce
1 1/2 c. sugar
1/2 c. water
1/2 c. bourbon
3/4 stick (6 Tbs.) butter
pinch of salt
2 Tbs. cream
Cook the sugar in a heavy pot, stirring (a whisk or fork works best), until completely melted and golden. Continue cooking, without stirring, until it becomes a deep caramel color.
Remove the pot from the heat and carefully pour the water and bourbon down the sides of the pot. Return to the heat and simmer the mixture, stirring, until the caramel has dissolved in the liquid.
Add the butter and salt. Remove from the heat and cool the mixture until it is just warm. Add the cream.