1 stick butter
1 cup heavy cream
1 cup sugar
1/3 cup unsweetened cocoa
1 tsp. instant coffee granules
1 tbles. rum
1/8 tsp salt
2 tsp. vanilla

In heavy med. saucepan melt butter, add cream, sugar,
cocoa, coffee granules, rum and salt. Mix to blend, bring to boil.
Reduce heat and simmer 5 mins. Remove from heat; stir in vanilla.
Serve warm over ice cream. Refrigerate unused portion. Keeps for weeks
in refridgerator.

yields 1 1/2 cups.