Combine sugar, corn syrup, whipping cream and butter in saucepan. Cook over high heat, stirring constantly, until boiling, reduce to low, boil without stirring 6 minutes. Remove from heat, add chocolate chips; stir until melted. Dissolve coffee granules in hot water, add to sauce.Once cool, may be stored tightly covered and refrigerated. Reheat in microwavable bowl on MEDIUM-HIGH (70%), checking and stirring every 30 seconds. Spoon about 30mL sauce into each bottom of wide-mouth champagne glass. Top with 2 scoops Breyers® Creamery Style™ Natural Vanilla Ice Cream and 1 scoop Breyers® Creamery Style™ Chocolate Ice Cream. Garnish with whipped cream, as desired, and candy straws. Serve immediately. n
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Last updated: October 27th, 2020
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