Caramel Coffee Sauce

8 Tbs water
4 tsps instant coffee crystals
1 1/3 cup white sugar
2/3 whipping cream
5 Tbs unsalted butter, diced
Pinch of salt

Stir 2 Tbs water and 4 tsps instant coffee in small bowl until dissolved. Add remaining water and the sugar in heavy medium saucepan over low heat stirring until sugar dissolves completely. Increase heat gradually until boiling. Do not stir until syrup turns deep amber; then, using a pastry brush dipped in water brush down the sides of the pan while swirling the pan for about 8 minutes. Remove from heat. Add whipping cream, butter and coffee mixture. Return to heat and bring to boil whisking constantly until smooth. Add the salt while whisking. Store sauce in glass jars (you will have enough to fill two 8-ounce jars), sealtightly and refrigerate. Rewarm over medium-low heat stirring constantly.

Yield: About 1 1/2 cups

Note: This makes a great addition to a gift basket when you include an ice cream scoop and ice cream bowls. Decorate the jars with ribbon and include instructions on how to rewarm the sauce.