1/2 cup (125 ml) brown sugar

1 1/2 cup (375 ml) 35% cream, warm

In a saucepan, gently heat the brown sugar until it begins to melt. Stir gently until it is completely melted and become slightly darker.

Remove the pan from the heat and gradually add half of the cream. Beware of splattering. Return the pan to the heat and simmer, stirring until the caramel is almost completely melted. Add the remaining cream and bring back to a boil.

Strain to remove the caramel bits that have not melted. Cover and refrigerate overnight or about 8 hours. With an electric mixer, whip the desired amount of cream until stiff peaks form.

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