Instructions: 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.

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