Mousse: Unwrap caramels. In a small bowl, gently heat caramels in a microwave with half-and-half and salt until completely melted and smooth. Start with 1 minute on high, stir and repeat as needed 1 minute at a time, until you can stir smooth with a spoon. Usually takes about 2-3 minutes. Let cool to room temperature.

In a separate bowl, whip cream cheese, vanilla, and brown sugar until smooth.

Add completely cooled caramel mixture and heavy cream. Whip until soft peaks form.

Whipped Cream Topping: In a bowl, add heavy cream, sugar, and vanilla. Whip until stiff peaks form.

Assemble: Use a spoon or a pastry bag with a large circular tip to pipe salted caramel mousse into small serving dishes. I used 8 tiny mason jars.

Top mousse with a small dollop of whipped cream. Sprinkle with gold sprinkles or edible gold sugar glitter just before serving.

Serve chilled. Store in the refrigerator for up to 4-5 days.

NOTE: You can use premade whipped topping (TruWhip frozen in a tub, thawed) instead of homemade whipped cream to save time. Wait to add sprinkles until a few hours before serving. They will bleed color into the whipped cream if left for longer than 3-4 hours.