Caramel Mousse

Name: Caramel Mousse
Total time: 1500 s
Cuisine: American
Ingredients: 1 cup granulated sugar; 1/4 cup packed light brown sugar; 8 tbsp water, divided use. 6 ablespoons for the caramel and 2 tablespoons for the gelatin; 1 1/4 tsp powdered gelatin; 1/4 tsp salt; 2 3/4 cup heavy whipping cream; 1 tbsp vanilla extract; 1 recipe Crispy Toffee Caramel Popcorn, recipe attached in direction step #8

fenway @Fenway

This js a simple caramel mousse. No watching a candy thermometer for this caramel since it is folded into whipped cream it just needs to be dissolved and golden. It's not to sweet but with a great creamy caramel flavor!

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Ingredients

25 mins

CARAMEL MOUSSE
1 cupgranulated sugar
1/4 cuppacked light brown sugar
8 tbspwater, divided use. 6 ablespoons for the caramel and 2 tablespoons for the gelatin
1 1/4 tsppowdered gelatin
1/4 tspsalt
2 3/4 cupheavy whipping cream
1 tbspvanilla extract
GARNISH
1recipe Crispy Toffee Caramel Popcorn, recipe attached in direction step #8

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Steps

25 mins

1

Combine granulated sugar and light brown sugar until throughly combined
2

Soften gelatin in 2 tablespoons cold water. Let sit 3 to 5 minutes.
3

Mix sugars, salt and 6 tablespoons water in medium saucepan.place over medium high heat , simmering WITHOUT STIRRING until.it becomes a golden caramel color, about 8 minutes.
4

Remove from heat and slowly whisk in 3/4 cup of the heavy cream. It will bubble up. Then add in softened gelatin to dissolve in hot caramel. Add vanilla. Set aside to cool.to room.temperature
5

Whip remaining 2 cups heavy cream until it holds soft but firm peaks.
6

Gently fold room.temperature caramel.mixture into whipped cream.
7

Spoon into serving glasses and refrigerate at least 6 hours or overnight.
8

Garnish with Crispy Toffee Popcorn
https://cookpad.wasmer.app/us/recipes/358852-crispy-toffee-caramel-popcorn

Crispy Toffee Caramel Popcorn

Linked Recipes

Crispy Toffee Caramel Popcorn

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Cooksnaps

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fenway @Fenway

on October 28, 2014 21:06

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.