Butterscotch sauce

Makes about 2 cups

Lydia Shire uses sweetened condensed milk, which she guesses was an ingredient in the original Bailey's sauce. She uses cultured butter (Vermont Butter & Cheese Company brand), which she thinks adds a slightly tangy flavor.

1/4	cup water
1	cup sugar
6	tablespoons cultured or unsalted butter, cut up
1	cup heavy cream
1/2	cup sweetened condensed milk
2	tablespoons unsalted butter (for browning)

1. In a medium saucepan, combine water and sugar over medium heat but do not stir. The sugar will melt and the mixture will come to a boil. Watch it carefully, using a pastry brush to wash down the crystals from the sides of the pan, until the mixture turns a deep amber color.

2. Add the 6 tablespoons butter and stir over low heat. Add heavy cream and stir well, then add the condensed milk and stir once more. Bring to a boil and let the mixture bubble for 2 minutes. Remove from the heat.

3. In a small saucepan, cook the 2 tablespoons butter until it foams and browns. Whisk the butter into the sauce. Warm the sauce over low heat before spooning it onto a sundae. Adapted from Lydia Shire