Whipping cream gives a
runnier caramel, that's
still yummy but doesn't set well, and things can get... messy For this recipe, I really recommend using grams (at least initially)-- the textures and
consistencies are key (the cookie bottom just crumbly enough and the caramel layer sticky but not
runny) and I'm not sure if you can be as precise using cups / tablespoons.
I tried making it yesterday, and although it didn't get to the «mayo»
consistency, and is
still runny today, it tastes (aqua) fabulous!