Salted Butterscotch Sauce
  1. Melt butter in a heavy bottom sauce pan. Stir dark brown sugar, scotch, and heavy cream.
  2. Bring to a low boil, reduce heat to low, and simmer five minutes stirring frequently.
  3. Remove from heat. Salt to taste once cooled slightly.
  4. Store in an airtight container in the refrigerator for up to two weeks.