Put the ◎ milk into a heatproof bowl, and microwave for about 2 minutes. Add the milk powder and mix well. Keep it at a temperature warm to the touch.
Put the ● ingredients into a small pan and start heating over low-medium heat. When the edges start turning brown, shake the pan to even out the color.
When it turns into the color you want, turn the heat off and add the milk mixture, little by little while mixing constantly.
When you add the milk mixture, it will bubble up like this, so be careful not to burn yourself! Mix very very well using a wooden spatula. When the caramel has melted, add the melted butter and salt to finish.
Before you wash the pan out...add some milk and instant coffee to the remaining caramel milk in the pan and whip it while warming it up. This is delicious too.
Store in a sterilized jar.
Addendum: In Step 3, if it turns lumpy, pass the mixture through a sieve before adding the melted butter and salt.
Story Behind this Recipe
I wanted to make a clean-tasting, non-cloying caramel cream...
I recommend using a great tasting salt. In Step 4, the caramel will turn into a sticky syrup, but if you mix it well, it will gradually melt, so don't rush! If you don't add salt, you'll get caramel cream.