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Caramel Whisky Sauce

I was in the mood for something rich in the evening. My thoughts turned to caramel whisky sauce. I started by melting and browning some white sugar, then added butter. The next step was to add some whisky. Both attempts caused the sauce to seize up, leaving a mass of congealed caramelized sugar floating in a sea of liquid.
Nonetheless, I managed to get enough sugar into the butter and whisky to make a very nice sauce for ice cream. I will clearly need to experiment more to find ways to minimize the seizing. In the mean time, I enjoyed my delicious mess. Eating one's mistakes is a critical skill in cooking.
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