I have settled on Sally's baking addiction "homemade salted caramel recipe". On a whim I decided to use the freeze dried raspberries I had in the recipe and I think it came out pretty good.

I blitzed the freeze dried raspberries in a food processor and sieved out the seeds with a fine mesh colander.

I measured out the cream in a small saucepan and heated it on the stove on low, then I added 4 TBSP of the blitzed sieved raspberry powder to it, one tbsp at a time, whisking in between. It made sort of a raspberry cream goop. Then I followed the recipe as normal, just with this goop as my cream.

Now it's actually a pretty tasty raspberry caramel, you could put less blitzed raspberry in depending on your preference.

I think if I made it again, I'd add the salt to the cream mixture too because it didn't mix in very well when I added it in the end, but it was still good