Put the sugar and water in a heavy-based
saucepan. Heat gently, stirring, until the sugar has dissolved. Bring
to the boil and boil rapidly without stirring until the mixture turns
pale golden brown. Remove from the heat and pour in the coffee (be
careful as the mixture will spit). Return to the heat and heat,
stirring, until the caramel has dissolved. Allow to cool slightly,
then stir in the cream. Serve over ice cream.