The Preparation
Combine sugar and water in a saucepan over medium heat.
Swirl pan (do not stir) and cook 6 to 8 minutes until deep amber caramel forms.
Remove from heat and carefully whisk in warmed heavy cream (it will bubble).
Add butter, pinch of salt, and vanilla; stir smooth.
Cool in an ice bath until room temperature.
Whip 3/4 cup heavy cream with powdered sugar and vanilla to stiff peaks.
Fold caramel mixture into whipped cream to make mousse.
Dollop over vanilla snack cake and drizzle with extra caramel if desired.
