4 Tbsp. unsalted butter
1/2 c. brown sugar
1/2 c. light cream (35% cream)
1 tsp. vanilla
3 Tbsp. whisky
In a medium saucepan, melt butter and add the brown sugar. Bring to a boil and cook for 2 minutes.
Add in the cream and vanilla. Be careful as the sauce will bubble up quite a bit.
Add in the whisky, flambé and remove from stove.
Cool 5 - 10 minutes. Serve with warm or cold.