½tspcoarse Kosher salt(if using table salt, use half the amount)
1tbspgood-quality bourbon or whiskey(or substitute 2 teaspoons vanilla extract)
½cupcream or half 'n' half
In a saucepan, melt the butter, brown sugar and salt over medium heat. Once it begins to bubble, continue to cook for 4 1/2 - 5 minutes, stirring constantly with a spatula so it doesn't scorch. It should be thick, with a rich toffee scent and a deep amber color. Remove from the heat.
Carefully stir in the bourbon (or vanilla extract); the sauce will hiss and splatter a little. Stir until smooth.
Stir in the cream or half 'n' half until smooth.
Pour the sauce into a glass jar. Refrigerate for up to 1 month.
The sauce will thicken as it chills. To rewarm it to a pourable consistency, microwave the sauce in 20-second bursts at 50% power, stirring well until pourable.