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Title: Coffee Sauce
Yield: 1 Servings

Ingredients

      1 c  sugar
  1 2/3 c  extra strong coffee; at room
           - temperature
      2 tb cornstarch
      2 tb unsalted butter
    1/3 ts salt

Instructions

Note: If you would like to serve this sauce chilled, omit butter and
refrigerate after sauce has thickened.

In a heavy skillet, melt the sugar slowly, stirring often, until the sugar
is a light amber color, about 5 minutes. Slowly add 1 1/3 cups of the
coffee, stirring constantly. Be prepared for a lot of steam. In a small
bowl, blend the cornstarch and the remaining 1/3 cup of coffee until
smooth. Stir the mixture into the hot coffee-sugar mixture. Continue
cooking over low heat and stir until the sauce boils and thickens, about 8
to 10 minutes. Remove from heat and stir in the butter and salt until
blended. Serve warm over ice cream.

Reprinted in The Sacramento Bee 8/27/97.

Recipe by: The Complete Coffee Book by Sara Perry Posted to MC-Recipe
Digest V1 #763 by Crane Walden on Aug 28, 1997

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