Caramel Mousse

• 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

1. Combine granulated sugar and light brown sugar until throughly combined
2. Soften gelatin in 2 tablespoons cold water.
3. Let sit 3 to 5 minutes.
4. 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.
5. Remove from heat and slowly whisk in 3/4 cup of the heavy cream.
6. It will bubble up.
7. Then add in softened gelatin to dissolve in hot caramel.
8. Add vanilla.
9. Set aside to cool.to room.temperature
10. Whip remaining 2 cups heavy cream until it holds soft but firm peaks.
11. Gently fold room.temperature caramel.mixture into whipped cream.
12. Spoon into serving glasses and refrigerate at least 6 hours or overnight.
13. Garnish with Crispy Toffee Popcorn

sugar, brown sugar, water, powdered gelatin, salt, heavy whipping cream, vanilla, toffee

Taken from cookpad.com/us/recipes/342860-caramel-mousse (may not work)