Toffee Blanket

Toffee Blanket

1 3/4 cup strong Colombian Coffee 1 cup firmly packed brown sugar 2 T. cornstarch 2 T. butter 2 t. vanilla

Chill 1/4 cup coffee. Combine brown sugar and remaining 1 1/2 cups coffee in medium pan. Stir over low heat until sugar melts. Blend cornstarch with chilled coffee. Stir into hot coffee mixture, cooking and stirring until sauce boils and thickens. Remove from heat. Add butter and vanilla; stir until butter dissolves. Serve warm over pound cake or ice cream. Gilding the Lily: This dessert sauce can also be used as a dip for strawberries, pineapple chunks and apple wedges. Source: Unknown

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 * Catsrecipes Y-Group