Salted Caramel Filling
Recipe by Kelly Hong; Food styling and photos by Kelly Hong © 2011 Sarah Phillips, CraftyBaking.com
Red white and blue macarons. / The muted colors give it more of an Old Glory feel. / Red has white chocolate raspberry ganache filling. / Blue has white chocolate blueberry ganache filling. / White has salted caramel filling. / Stars are meringue kisses
I made a new filling and it is so good, I could eat the whole bowl! WARNING: This topping is HIGHLY addicting and you will really have to control your urge to squirt it right into your mouth! 
It is GREAT as a thick macaron filling, but can be used for other desserts as well. I think it would make a stellar cake filling
You may use it right after you make it, for a thin caramel topping.
You can chill it, for about 15 minutes, stirring occasionally, until it starts to thicken up, and use it as a dessert drizzle.
Used with the French Macarons; Bacon and Salted Caramel Angel Food Cake; and the Persimmon Frangipane Tart.
CANDY RECIPE HELP
INGREDIENTS
1 cup granulated sugar
1/4 cup water
2 tablespoons corn syrup
1 cup heavy cream, warmed
2 teaspoons vanilla extract
3/4 to 1 teaspoon fleur de sel, or sea salt
1 stick (1/4 pound or 8 tablespoons) unsalted butter, cold, and cut in cubes
INSTRUCTIONS
1. In a heavy saucepan, combine the sugar, water and corn syrup. Stir till sugar dissolves and then STOP stirring.
2. Bring the mixture to a boil, over medium-high heat. Cook mixture till it is a medium amber color. Watch mixture carefully...it can burn if you are not careful.
Immediately remove it from the heat.
3. Heat cream in microwave, till it is hot or bubbles around the edges and steams.
Pour the hot cream into the caramelized sugar mixture, a little at a time. Be careful, because it will bubble up, and it is very hot!
4. Stir mixture till it is smooth, and then add the vanilla extract, and the salt.
NOTE: I used Himalayan pink sea salt.
5. Cool mixture, stirring occasionally, till it is about 110 degrees F, or just a little hotter than body temperature.
Stir the mixture, and insert the end of an instant read thermometer into the center of the mixture to check; take care you do not touch the bottom of the pan.
6. When the mixture has cooled to 110 degrees F, add the cubes of butter, a few at a time, mixing them into the caramel with an immersion blender, to create an emulsion.
7. Place the pan in the refrigerator for about 15 minutes, stirring every few minutes, until the caramel starts to thicken up. It is ready to use and is speadable or pipeable.
NOTE: Pour the thickened caramel into a squeeze bottle fitted with a Wilton #3 tip, if used for piping.
CLICK or CLICK for squeeze bottles or use disposable piping bags fitted with a coupler
STORAGE
If you have any salted caramel left over, it must be refrigerated. It will keep for a few days. Pour the finished caramel into a bowl, and cover with plastic wrap, placed directly on the surface, so a skin doesn't form on top.
If you want to thin it to drizzle consistency again, heat the squeeze bottle for about 8 seconds in the microwave, and pour the contents into a bowl. Stir until the caramel comes together again.