Java Walnut Sauce

2 cups granulated sugar
3 tablespoons instant coffee crystals
3 cups hot water
1/2 cup cold water
1/4 cup cornstarch
1 cup broken walnuts
1/4 cup butter or margarine, softened

In a heavy 10-inch skillet melt sugar slowly over low heat until golden brown, stirring constantly. Remove from heat. Dissolve coffee crystals in hot water; carefully stir into melted sugar. Heat and stir over low heat until the sugar re-dissolves.

Combine cold water and cornstarch; stir into sugar mixture. Cook and stir until mixture is thickened and bubbly. Cook and stir 2 minutes more. Stir in walnuts and butter or margarine. Pour into three (1-cup) heatproof glass jars.

Store, covered, in the refrigerator for up to 2 weeks. Serve chilled or slowly reheat in a saucepan. Serve over ice cream or cake.

Makes 3 cups.