Instructions: For chocolate sauce:
Stir water and sugar in heavy medium saucepan over medium heat until sugar

dissolves. Bring to boil; 1 minute. Remove from heat. Mix in instant coffee granules. Add chocolate and whisk until melted and smooth. Stir in cream, vanilla and salt. Cool slightly. Transfer to 2-cup jars. Seal

tightly. (Can be prepared 1 week ahead; refrigerate.)

For butterscotch sauce:
Preheat oven to 375F. Place pecans on cookie sheet. Toast until fragrant and just beginning to brown, stirring occasionally, about 12 minutes.

Cool completely.

Stir sugar and Scotch whisky in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil. Boil without stirring until mixture is deep amber color, brushing down sides of

pan with wet pastry brush and swirling pan occasionally, about 4 minutes.

Remove from heat and whisk in cream (mixture will bubble up). Return to boil, whisking constantly. Remove from heat and whisk in butter, salt and pecans. Cool sauce slightly. Transfer to 2-cup jar. Seal tightly. (Can

be prepared 1 week ahead; refrigerate.)

Makes about 2 cups each.

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