Bourbon Butterscotch Sauce

Directions

1. 1
   In a dry 3-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden.
2. 2
   Cook caramel, without stirring, swirling kettle, until deep golden.
3. 3
   Remove kettle from heat and carefully add water and bourbon down side of kettle (mixture will bubble and steam).
4. 4
   Simmer mixture, stirring, until caramel is dissolved.
5. 5
   Stir in butter until incorporated and cool sauce to warm.
6. 6
   Butterscotch bourbon sauce may be made 1 week ahead and chilled covered.
7. 7
   Reheat sauce to warm before serving.