Coffee Sundae Recipe - Cooking Index
Coffee Sundae Recipe - Cooking Index
| 1 cup | 160g / 5.6oz | Light brown sugar - (packed) |
| 1 tablespoon | 15ml | Cornstarch |
| 1 cup | 237ml | Strong coffee |
| 1/4 cup | 82g / 2.9oz | Light corn syrup |
| 1/4 cup | 49g / 1.7oz | Butter |
| Vanilla ice cream | ||
| Chopped pecans and walnuts |
Combine sugar and cornstarch in saucepan. Stir in coffee and corn syrup, and bring to boil over medium-high heat, about 3 minutes. Boil 2 minutes. Stir in butter. Skim off foam.
Serve hot over ice cream or chill and top ice cream. Sprinkle sundae with nuts.
This recipe yields 7 (1/4-cup) servings.
Each serving, syrup only: 172 calories; 87 mg sodium; 18 mg cholesterol; 7 grams fat; 30 grams carbohydrates; 0 protein; 0 gram fiber.
Source:
The Los Angeles Times, 07-21-1999
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