Directions

1. Prepare an ice-water bath. Heat sugar, water, and a pinch of salt in a small saucepan over medium-high heat, stirring until sugar dissolves.
2. Cook, without stirring, until mixture is amber. (Do not let caramel burn.) Carefully pour in 1/2 cup cream in a slow, steady stream down the side of the saucepan, whisking constantly, until smooth (caramel will bubble).
3. Remove from heat, and place saucepan in ice-water bath. Let caramel mixture cool, stirring occasionally, until cold, about 20 minutes.
4. Whisk remaining 3/4 cup cream in a large bowl until soft peaks form. Gently fold caramel mixture into whipped cream, and whisk until stiff peaks form. Use immediately.