Caramel Cream

 I want to say, I'm not usually a fan of cool whip. I actually hate the stuff on it's own. But in this recipe I wanted the stability it has, it doesn't run or wilt like real whipped cream does but it still provides the fluffyness and the caramel covers the funny taste. If you are going to use it right away real whipped cream will probably work. If you are making it the day before, I recommend the cool whip.

1/2 c. brown sugar

1/2 c. white sugar

1/2 c.corn syrup

1/2 c. heavy cream

1/2 c. butter

12 oz. cool whip

Combine the brown sugar, white, sugar, corn syrup, heavy cream, and butter in a  pan. Boil over medium heat, without stirring, until soft ball stage (235*F)

Remove from heat and let cool until cool enough to touch. Add to a mixer and beat until cool. Add the cool whip, about a cup at a time, until all mixed in. Keep beating until the cream loses some of it's gloss. 

Use the cream as frosting to fill cupcakes, crepes, or cream canoes. Or I used it in little desserts cups, I was trying to mimic Olive gardens dolcinis. 

For my dolcinis I put some crushed chocolate cookies on the bottom, a layer of chocolate silk in the middle, and then I piped the caramel cream on top and garnished with chocolate curls.