Place the sugar, corn syrup, and water in a heavy saucepan and bring to a boil. Reduce heat to medium and cook, stirring constantly, for 5 minutes. Remove from the heat and add the coffee mixture. Blend well and set aside to cool. Store in airtight containers until ready to use.
Makes about 1 1/2 cups.
[The Joy of Ice Cream, by Matthew Klein; 1985, Barron's, Woodbury NY; pg 194.]
[I got almost 2 cups, but I might have mismeasured.]
August 1993, January 1994
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