I posted this milkshake on my Instagram about six months ago after I had some dental work and guess what I have scheduled later this week… more dental work. Wahhhh!
I’m in the process of getting a dental implant so last time I had a tooth extracted and bone graft done. This time I’m getting the actually implant and to say that I’m dreading it is a huge understatement. Oh, and it’s at 6am! Double wahhhh!!!
The only good thing about dental work is having an excuse to drink milkshakes all day long and these are by far my favorite milkshake. I mean, can you really go wrong with homemade salted caramel?!
I made a big batch of the caramel sauce up Sunday and will hopefully have enough left over on Thursday (I’ve already been slathering the salted caramel over ice cream and making a few “test” milkshakes – for quality assurance reasons only).
I like to drizzle the caramel all around the glass and then pour about half of the milkshake in the glass, then add a little more caramel, and finish with the remaining milkshake.
It’s sweet, a little salty, and oh soooo creamy! It’s the tiny glimmer of goodness that will be my Thursday and you should totally make these salted caramel milkshakes, if only to celebrate that you AREN’T having dental work done.
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into cubes
- 1 teaspoon kosher salt
- ½ cup heavy cream
- ½ cup milk
- 3 large scoops of good vanilla ice cream
- In a medium saute pan over medium heat, cook granulated sugar, stirring constantly with a rubber spatula with a high heat resistance of a wooden spoon. Sugar will start to form clumps then will turn into a thick golden brown liquid as you continue to stir. Be careful not to burn.
- Once sugar is completely melted and golden brown, carefully add butter because mixture will bubble up.
- Stir the butter into the mixture until it has completely melted. Add the salt and cook two minutes.
- Very slowly, drizzle in the cream, while still stirring. Again, this will rapidly bubble and splatter when added.
- Allow mixture to boil for one minute.
- Remove from heat and allow to cool.
- Cover the caramel tightly and store up to two weeks in the refrigerator. To reuse, heat the caramel in the microwave for about 30 seconds.
- In a large glass, drizzle side with homemade salted caramel.
- In a blender, add milk and three generous scoops of good vanilla ice cream.
- Blend until smooth, adding more milk or ice cream to reach desired consistency.
- Pour half of the milk shake into the salted caramel glass, add a bit more caramel in the middle, and finish by topping with the remaining milkshake.
- Serve immediately.