1/4 cup butter
3/4 cup dark brown sugar
1/2 tsp salt
1 1/2 cups whole milk
1 capful bourbon or whiskey
3 tbsp water
3 tbsp cornstarch
measure out the cream and have it close by.
melt the butter in a heavy bottomed pot. stir in brown sugar and salt, and cook until completely melted and bubbling. it should look very smooth and start to have a slightly burned smell. this take awhile, so be patient.
gradually stir in cream, which will sputter and cause butterscotch to seize into candy. don't worry, just keep stirring until its dissolved. add milk and whiskey and stir until blended remove from heat.
measure out water and cornstarch, and mix to two together with your fingers until the paste is smooth and free of lumps. stir into milk mixture, then cook, stirring constantly, over medium-high heat until it begins to thicken. reduce heat to a low simmer and stir vigorously for 1 minute or more, until it thickly coats the back of the spoon.
pour into a bowl and cool, or just eat hot!
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