Wednesday, April 9, 2014

Salted Caramel Milkshakes

Some  days just call for a special treat. Especially those days that are already over 80 degrees in the beginning of April and you decided to turn on your oven and make your kitchen close to 100 degrees. Plus I have that salted caramel sauce in the fridge that has to be used up.

This milkshake seemed like a great use of some of that caramel sauce.

Salted Caramel Milkshakes
for 1 milkshake

3 Tbsp. salted caramel sauce (recipe below)
1/2 - 1 cup milk (more for a thinner milkshake)
1 cup vanilla ice cream
whipped cream
additional salted caramel for topping

In a blender, combine milk and caramel sauce. Add in ice cream and blend until smooth. Pour into a glass, top with whipped cream and additional caramel sauce.

Caramel Sauce
(makes approximately 3/4 cup)
  • 1/2 cup sugar
  • 1/4 cup water
  • 3 Tbsp. butter
  • 1/2 tsp. lemon juice (optional)
  • 1/3 cup heavy cream
  • 1 tsp. fleur de sel or other flaky sea salt
Cooking Directions
  1. Place the sugar and water in a large sauce pan.
  2. Heat over medium heat until sugar just reaches a caramel color.
  3. Add in butter. Swirl until melted. Lower the heat.
  4. Stir in lemon juice and cream, stirring continuously until smooth.
  5. Stir in salt.
  6. Remove from heat and allow to cool.
  7. Can be stored in the fridge for a week, reheat when ready to use again.

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