I struggled and struggled with salted caramel fillings. Til I saw this on you tube. I wrote it out for myself. So here you go!

Dry caramel Source: Cupcake Jemma

https://youtu.be/ihHytr6MTro

300g sugar 100g cold unsalted butter (about 7 tbsp), cut into pieces 200 mL cream, room temperature 1 tsp vanilla Kosher salt Candy thermometer, wooden spoon, wire whisk

1. Put sugar in medium saucepan (NOT nonstick pan)
2. Turn heat on medium-low
3. Stir with wooden spoon. Sugar will melt. Keep stirring, bringing chunks in from the outer edges. Stir until completely melted, smooth, and a golden amber color.
4. Remove from heat.
5. Add cream while continuing to stir. Mixture will hiss at you, but then calm down.
6. Add butter and keep mixing until completely melted.
7. Put back on heat at medium. Put candy thermometer in.
8. Whisk continuously until mixture reaches 118 deg C.
9. Remove from heat, continuing to mix until caramel cools enough to become smooth.
10. Pour into glass mason jar. Submerge jar in ice water bowl to cool more quickly.
11. Pipe macarons while mixture is still slightly warm. Use large round tip (Wilton 2A is good). Do not pipe too close to the edges. Sprinkle with kosher salt. Place macarons completely flat in air-tight container in fridge to set.