[Jamestown1630]

Well, that would certainly be a tasty substitute for some of the BLUBBER that would be included in those tens of thousands of pounds :-).

[Liz]

A nice treat to store away in the fridge. Intense-taste, lovely texture, can overpower other flavors so keep that in mind.
The unwhipped mixture keeps refrigerated for over a week. Prepare it on Sunday and, during the week, you can
add a Caramel Cream touch to plain angel food cake topped with strawberries, or top a just-baked brownie, cake or pie.

CARAMEL WHIPPED CREAM

METHOD gently heat/melt 1/2 c br/sugar. Stir gently after it begins to melt; completely melt (becomes slightly darker).
Offheat gradually add 3/4 c 35% h/ cream (careful, it splatters). Then simmer/stir til caramel almost completely melts.
Add an extra 3/4 cup h/cream; BTB. Strain out unmelted caramel bits. Cover/chill 8-24 hours.

TO SERVE Elec/mixer desired amount to stiff peaks.

CHEF NOTES: Needs a degree of skill when melting the sugar. Proceed til sugar melts--no longer
or else you'll have burnt sugar. Mixture separates overnight but whips up beautifully when needed.