Caramel cream

Dissolve sugar in the 1/2 cup of water and boil until you have a medium-dark caramel. Carefully pour on the coffee and extra water, stirring, until caramel is smooth again. Boil to reduce somewhat (maybe 5 minutes) until a drop looks and feels syrupy on a cold saucer. Cool completely.

Whip cream to firm peaks. Stop motor and scoop all of the caramel over the cream. Whip again until well blended. (If you do this with the motor running all of the thick caramel will be spun onto the sides of the mixing bowl instead of on the cream.)