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Place it on the stove and turn the stove to medium heat. Keep an eye on the butter as it melts so it doesn't burn or brown. Use a flat whisk to whisk the ingredients together until they are well blended. Cook for 5 minutes, stirring occasionally. Add 2 teaspoons vanilla extract and the vanilla seeds, if using them. Whisk to combine. If you feel it still needs more salt, sprinkle in more sea salt until you reach a flavor that makes your mouth water with delight. If you're making the sauce for an adult crowd, add a shot of bourbon to the sauce to give it a little kick. The sauce will thicken a little as it cools, but it will remain soft enough that you can spoon it straight out of the fridge.  Butterscotch sauce is great over roasted pears, vanilla ice cream, and pound cake.  Store the sauce in an airtight container in the fridge for up to 2 weeks.
Take out a medium, heavy-bottomed saucepan. Melt ½ cup butter in the saucepan. Add 1 cup brown sugar, 1 cup heavy cream, and ½ tsp salt. Bring the sauce to a gentle boil. Remove the sauce from the heat. Taste the sauce. Serve the sauce warm or cool.