Recipe courtesy of Kelsey Nixon
Recipe courtesy of Kelsey Nixon
Watch how to make this recipe.
Salted Caramel Milkshake
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- Level: Intermediate
- Total: 44 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 9 min
- Yield: 1 milkshake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 2367
- Total Fat
- 139 g
- Saturated Fat
- 87 g
- Carbohydrates
- 273 g
- Dietary Fiber
- 2 g
- Sugar
- 267 g
- Protein
- 17 g
- Cholesterol
- 480 mg
- Sodium
- 2031 mg
- Level: Intermediate
- Total: 44 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 9 min
- Yield: 1 milkshake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 2367
- Total Fat
- 139 g
- Saturated Fat
- 87 g
- Carbohydrates
- 273 g
- Dietary Fiber
- 2 g
- Sugar
- 267 g
- Protein
- 17 g
- Cholesterol
- 480 mg
- Sodium
- 2031 mg
Ingredients
Salted Caramel Milkshake:
Salted Caramel Sauce:
Directions
- For the salted caramel milkshake:
- Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth.
Salted Caramel Sauce:
- For the salted caramel sauce:
- In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
- Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.
- *Cook's Note: This recipe will last in the refrigerator up to 2 weeks. Reheat before serving.
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