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Melt the butter in a saucepan with the caster sugar, brown sugar, and golden/maple syrup. Stir until smooth.
Add in the salt and whipping cream, and stir for about a minute until combined.
In a stand mixer, beat the 250g of softened butter until pale and fluffy.
Slowly pour the salted caramel mixture into the butter while the mixer is running.
Optional: Add 1 ½ tablespoons of brandy and mix until combined.
Transfer the salted caramel brandy butter to ramekins or small pots, cover with plastic wrap, and chill in the fridge until set.