Comments: Serve it over ice cream or over grilled pineapple slices or with both together, or as a dessert waffle topping, along with sliced bananas and chopped walnuts.

1	cup	packed light brown sugar
1/3	cup	heavy cream
3	tablespoons	unsalted butter
2	tablespoons	dark corn syrup
2	tablespoons	Scotch whisky
1	teaspoon	vanilla extract

• In a medium saucepan, slowly bring the brown sugar, cream, butter, and corn syrup to a boil over medium heat, stirring constantly to dissolve the sugar. Boil gently, stirring often, until the sauce thickens and coats the back of a spoon, 4 to 5 minutes. Remove from the heat and stir in the Scotch and vanilla until blended.
• Let cool slightly before using. (The sauce can be refrigerated for up to 1 week. Warm gently before serving.)

  Makes about 1 cup