Recipe - Coffee Sauce

1 cup Sugar
1 2/3 cup Extra strong coffee; at room
temperature
2 tablespoon Cornstarch
2 tablespoon Unsalted butter
1/3 teaspoon Salt

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 coffeesugar 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 MCRecipe
Digest V1 #763 by Crane Walden cranew@foothill.net on Aug 28, 1997