Recipe courtesy of Kelsey Nixon
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44 min
5 min
30 min
9 min
1 milkshake


Salted Caramel Milkshake:
Salted Caramel Sauce:


Salted Caramel Milkshake:

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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