Whisky Sauce

• 1 pound light brown sugar
• 3 1/2 ounces bourbon
• 1/2 pound sweet butter
• 1 cup heavy cream
• 1/2 teaspoon salt

1. Place all ingredients in a saucepan, bring to a boil.
2. Cook until thickened, about an hour, whisking regularly.
3. Serve hot over the pudding.

brown sugar, bourbon, sweet butter, heavy cream, salt

Taken from cooking.nytimes.com/recipes/2520 (may not work)