INGREDIENTS

INSTRUCTIONS

For chocolate sauce:  Stir water and sugar in heavy medium saucepan
over medium heat until  sugar dissolves. Bring to boil; 1 minute.
Remove from heat. Mix in  instant coffee granules. Add chocolate and
whisk until melted and  smooth. Stir in cream, vanilla and salt. Cool
slightly. Transfer to  2-cup jars. Seal tightly. (Can be prepared 1
week ahead; refrigerate.)  For butterscotch sauce:  Preheat oven to
375F. Place pecans on cookie sheet. Toast until  fragrant and just
beginning to brown, stirring occasionally, about 12  minutes. Cool
completely.  Stir sugar and Scotch whisky in heavy medium saucepan over
low heat  until sugar dissolves. Increase heat to medium-high and bring
to  boil. Boil without stirring until mixture is deep amber color,
brushing down sides of pan with wet pastry brush and swirling pan
occasionally, about 4 minutes. Remove from heat and whisk in cream
(mixture will bubble up). Return to boil, whisking constantly. Remove
from heat and whisk in butter, salt and pecans. Cool sauce slightly.
Transfer to 2-cup jar. Seal tightly. (Can be prepared 1 week ahead;
refrigerate.)  Makes about 2 cups each.  Bon Appetit December 1990
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 4355
Calories From Fat: 2020
Total Fat: 236.6g
Cholesterol: 421.5mg
Sodium: 1008.1mg
Potassium: 750.5mg
Carbohydrates: 486.8g
Fiber: 17.2g
Sugar: 354.6g
Protein: 20.4g