- Cooking Time:
- Preparation Time:
- 1 Cup Sugar
- 1 1/2 Cups Strong Coffee
- 3 Tablespoons Cold Water
- 2 Tablespoons Cornstarch
- Dash of Salt
- Melt sugar in castiron skillet over low heat, stirring occasionally. Stir in coffee gradually. Dissolve cornstarch in water, then add to skillet and cook until sauce thickens. Serve hot.
- Makes about 1 1/2 cups.
NotesThis is a vintage recipe that goes back before ice cream, was use on pound cakes. My Great-Great Grandmother made this for my Great Grandmother Biggs when she was a little girl, and so on down the line. I don't know for sure how far back in our family this recipe goes. But it is great on meats, ice cream & pound cakes!
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