Food & Cooking Recipes Recipes by Region Vanilla-Bourbon Butterscotch Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 20, 2018 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 10 mins Total Time: 10 mins Yield: 1 cup Ingredients 1 cup packed light-brown sugar 1 stick unsalted butter 1 vanilla bean, split lengthwise ⅓ cup heavy cream 1 to 2 tablespoons bourbon ¼ teaspoon coarse salt Directions In a saucepan, bring brown sugar, butter, and vanilla to a boil; cook, stirring occasionally, 2 minutes. Remove from heat. Stir in cream, bourbon, and salt. Return to heat; bring to a boil and cook 30 seconds. Let cool slightly before serving. Sauce can be stored in refrigerator up to 1 week; warm over low before serving. Rate it Print