1Combine the butter, brown sugar, cream, and salt in the slow cooker. Cover and cook on LOW for 1 hour.
2Add the Scotch, whisking until well blended and heated through. Serve warm. You may keep the sauce warm on LOW for up to 1 hour before serving. If made in advance, store in the refrigerator in an airtight container for up to 1 week.
Excerpted from Not Your Mother’s Slow Cooker Recipes for Entertaining, by Beth Hensperger and Julie Kaufmann. © 2007, used by permission from The Harvard Common Press.