Ingredients
1/2 cup sugar
1 cup heavy cream
Preparation
Place sugar in a small saucepan, and cook, without stirring, until dark amber in color.
Gradually add the cream, whisking constantly. Bring to a boil, and stir, dissolving sugar. Pour through a fine sieve set over a heatproof bowl. Cover, and refrigerate until cold, several hours or overnight.
Place caramel cream in chilled mixing bowl. Using an electric mixer or hand whisk, whip until soft peaks form. Use immediately.
