|1⅔ cup||Extra strong coffee; at room temperature|
|2 tablespoons||Unsalted butter|
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 1⅓ cups of the coffee, stirring constantly. Be prepared for a lot of steam. In a small bowl, blend the cornstarch and the remaining ⅓ 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 <cranew@...> on Aug 28, 1997
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