Soft exotic caramel

1. Place the sugar in a saucepan. Add the glucose syrup to it, and melt the sugar to a beautiful, caramel shade.
2. Bring the mango and passion fruit puree to a boil, but don't boil.
3. Pour the hot mango and passion fruit puree into caramel; add vanilla, and mix. If necessary, cook it over a low heat until combined, and remove from the heat.
4. When the caramel temperature is not higher than 95F (35C), add the soft butter, and whip with a blender until smooth.
5. Pour the finished caramel into a container, cover it with a lid, and store in the fridge for up to 30 days.

The recipe is for one 6.76 fl oz (200ml) jar.