Recipe from National Coffee Association. Serve over profiteroles, doughnuts or ice cream.
- 1 cup sugar
- 1 1/2 cups (12 ounces) strong coffee
- 2 tablespoons cornstarch
- 3 tablespoons cold coffee
- 2 tablespoons butter
- 2 tablespoons rum
Slowly melt sugar in a saucepan over low heat, stirring constantly. Gradually add strong coffee, continuing to stir constantly until the sugar is completely dissolved. In a small bowl stir the cornstarch into the cold coffee and combine with heated mixture. Cook combined ingredients until they boil and thicken. Remove from heat. Add butter and rum. Stir until butter melts. Let cool to room temperature. Makes 13/4 cups or 14 servings.
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