Tonight, I made a batch of butterscotch that had little butter, but plenty of vinegar. I also made a chocolate brittle that was essentially melted chocolate chips with a hard layer of brittle poured over it and then another layer of chips melted on top. Both are on the counter setting, and I'll post the results tomorrow.
In the initial stages of cooking-before adding the butter and vanilla, the butterscotch smelled exactly like barbecue sauce. Molasses, vinegar, sugar. I guess that's not far off.