Melt the butter and brown sugar in a heavy bottomed saucepot over medium heat. Using a whisk, continually stir the sugar mixture bringing it up to a boil. Cook for 3-5 minutes making sure the sugar doesn't scorch.
In a steady stream, pour in the crream and whisk vigorously. Cook on a simmer for 10 minutes, or until thick and syrupy.
Remove from heat and add whiskey, vanilla and salt. Allow to cool and then use on your favorite ice cream, cake or pie. To keep, transfer to a jar or dish and refrigerate until fully chilled.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell