Java Walnut Sauce

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 and carefully stir into melted sugar. Heat and stir over low heat until the sugar re-dissolves.

Combine cold water and cornstarch, then 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.