Salted Butterscotch
['1 cup (light packed) dark brown sugar', '1 cup heavy cream', '1/2 cup (1 stick) unsalted butter', '1/4 cup Scotch', '2 tablespoons light corn syrup', '1 teaspoon vanilla extract', '1 1/2 teaspoons flaky sea salt']
Cook brown sugar, cream, butter, Scotch, corn syrup, vanilla, and 1/4 cup water in a large saucepan over low heat, stirring, until sugar is dissolved. Increase heat to medium and bring to a boil (without stirring). Cook, swirling often, until sauce is thick enough to coat spoon, 8–10 minutes. Remove from heat and stir in sea salt.
Sauce can be made 1 week ahead. Cover and chill. Reheat gently before using.
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