In a heavy saucepan, bring the sugar, brown sugar, corn syrup, and the Scotch to a boil, stirring to dissolve the sugar. Attach a candy thermometer in the centre of the pan and simmer over medium heat without stirring until the thermometer reads 121 °C (250 °F).
Remove the saucepan from the heat and gradually stir in the cream. Stir in the butter and vanilla, whisking until the sauce is smooth. Let cool. Store in an airtight container at room temperature.
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