This is a modified version of the caramel filling I make for my banoffee pie. It is less sweet because I add cream and a pinch of salt, and to stabilize it I add gelatin powder.
Ingredients:
1/2 cup butter or margarine
1/2 cup brown sugar
400 ml condensed milk
250 ml chilled all purpose cream
1 tsp vanilla
a pinch of salt
10 grams gelatin powder
Melt butter and then add sugar. Stir until foamy.
Add condensed milk. Simmer 5 minutes then transfer to mixing bowl.
When it is cooled, mix in chilled cream, vanilla, and salt.
Dissolve gelatin powder in as little HOT water as possible and mix into caramel mixture.
Chill the caramel frosting "a bit" and then whip to achieve a lighter texture. I said "chill a bit" because if it is chilled for too long, the gelatin will solidify and you'll get uneven texture when you whip.
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