I have made some cornmeal pecan cookies that are on the less-sweet side. They are good but they need a little sweet note to achieve maximum deliciousness, so I want to streak the tops with cream caramel. What I have in mind is a caramel that is opaque from the cream and that hardens just enough, meaning not brittle-hard that will crack off but hard enough that the streaks will be solid, not liquid. Does anyone have a good proportion of water-sugar-cream to achieve that? Should I use corn syrup? Thanks!