The butterscotch sauce...
it's technically quite an easy recipe,
but there are a lot of stages that could go wrong.
For example, like the caramel,
you need to make sure that it's cooked out enough.
If it's any lighter, it just won't hold the same texture.
Obviously if you go too dark it'll burn.
But it's just a bit of a confidence there.
I would be careful when you add your cream and butter,
because it's bits and splashes
and it will really hurt your hands at the end of it.
Then, just making sure you add
a decent amount of salt at the end,
because it just takes it to the next level.