- 2 cups sugar
- 1 cup heavy cream
- 1 vanilla bean, split in half lengthwise
- 2 tablespoons butter
- 1 tablespoon whisky
Combine sugar and 1/2 cup water in saucepan set over medium heat. Without stirring, cook mixture until dark amber in color, swirling the pan carefully while cooking, about 20 minutes.
Reduce the heat to low. Slowly add cream, stirring with a wooden spoon. Scrape the vanilla seeds into the pan, and add the pod. Add butter, and whisky Stir to combine.
Cover, and store, refrigerated, up to 1 week. Bring sauce to room temperature, or warm over low heat, before using.