Imagine this on Cheesecake...or pecan or walnut pie....
1½ cups sugar
½ cup water
½ cup bourbon
¾ stick (6 tablespoons) unsalted butter
- 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.
- Cook caramel, without stirring, swirling kettle, until deep golden.
- Remove kettle from heat and carefully add water and bourbon down side of kettle (mixture will bubble and steam).
- Simmer mixture, stirring, until caramel is dissolved. Stir in butter until incorporated and cool sauce to warm.
Butterscotch bourbon sauce may be made 1 week ahead and chilled covered. Reheat sauce to warm before serving.