Whiskey Butterscotch

1 1/2 cups packed brown sugar
1/3 cup corn syrup
2 Tbsp butter
1 tsp sea salt
1/4 cup water
3/4 cup cream
3 Tbsp whiskey
1/2 tsp vanilla extract

Combine brown sugar, corn syrup, butter, salt, and water in a medium pot. Bring to a simmer and cook until sugar dissolves, 2 to 3 minutes. Add cream and continue to simmer until sauce is thick and syrupy, about 12 minutes. Stir in whiskey and vanilla extract. Simmer three minutes more. Allow sauce to cool to room temperature. Transfer to jars. Sauce will keep for up to one month in the refrigerator.

NOTES
From Serious Eats.
Seriously delicious as an ice cream topping, coffee add-in, sauced over chocolate cake.
Took me much longer than 12 minutes to get the right consistency.
We also ate this for much longer than a month and it seemed fine to us.