Gaelic Coffee Sauce Recipe

225 g/8 oz/1 cup granulated sugar

75 ml/5 tbsp water
300 ml strong black coffee

30 ml/2 tbsp Scotch whisky
30 ml/2 tbsp double (heavy) cream

Method:

Put the sugar and water in a heavy-based saucepan. Heat gently, stirring, until the sugar has dissolved. Bring to the boil and boil rapidly without stirring until the mixture turns pale golden brown. Remove from the heat and pour in the coffee (be careful as the mixture will spit). Return to the heat and heat, stirring, until the caramel has dissolved. Allow to cool slightly, then stir in the cream. Serve over ice cream.