First, heat the whipped cream on the lowest heat to the point where it almost bubbles on the edge.

I make caramel syrup. Pour sugar into a pot and pour water over medium heat. Never stir at this time. You can add sugar as much as whipped cream. You can put a little less than that. For your information, I used 150 grams.

When the syrup starts to boil white and turns a little brown, lower it to low heat and turn off the heat immediately when it turns light brown overall. Even if you turn off the heat, the color keeps getting darker and boiling, so controlling the heat is important. If you boil it until it turns brown, it will burn black, so turn it off as soon as it turns light brown or darker than that.

Pour the preheated whipped cream little by little into the syrup with the heat off and mix well with a spatula. If you add a little bit of whipped cream, it will boil and overflow, so add a little bit and mix well.

Cool it down with a pot and put it in a disinfected glass bottle.

I did it twice as much as the recipe, but that's about it. I heard that it can be used for about a month if you put it in a disinfected glass bottle and refrigerate it immediately on the day it is made. It's a sweet and bitter caramel cream. I usually dyed my hair a bit darker to put it in the baking. When making caramel syrup, the lighter the color of the syrup, the sweeter and thinner the cream is made. The darker the color of the syrup, the more bitter and thick the cream is made. But it's good to put it on crackers or baked bread like this. It's sweet and bitter. It's the best to get rid of whipped cream. Caramel cream. Make it when you have a lot of whipped cream at home.