In a 20-cm (8-inch) in diameter saucepan, combine the brown sugar, corn syrup, scotch and butter. Bring to a boil and boil for exactly 5 minutes. Add the cream and simmer for 1 minute. Pour into a bowl and let cool. Cover and keep at room temperature. This caramel is sublime on ice cream with vanilla poached pears, cheesecake, apple pie or banana chunks. This butterscotch is a great gift in a jar like Mason.
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