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Java Walnut Sauce


Serve over ice cream or cake.


  • 2 cups granulated sugar
  • 3 tablespoons instant coffee crystals
  • 3 cups hot water
  • 1/2 cup cold water
  • 1/4 cup cornstarch
  • 1 cup broken walnuts
  • 1/4 cup butter or margarine, softened


  1. In a heavy 10-inch skillet melt sugar slowly over low heat until golden brown, stirring constantly. Remove from heat.
  2. Dissolve coffee crystals in hot water; carefully stir into melted sugar. Heat and stir over low heat until the sugar re-dissolves.
  3. Combine cold water and cornstarch; stir into sugar mixture. Cook and stir until mixture is thickened and bubbly. Cook and stir for 2 minutes more.
  4. Stir in walnuts and butter or margarine.
  5. Pour into three (1-cup) heatproof glass jars.
  6. Store, covered, in the refrigerator for up to 2 weeks.
  7. Serve chilled or slowly reheat in a saucepan.

Makes 3 cups.


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