Directions:
- 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. Keeps refrigerated for for 2 weeks.
- For the salted caramel milkshake:.
- Combine the ice cream, milk and caramel sauce in a blender and blend until smooth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1388.17 Kcal (5812 kJ) | ||
| Calories from fat | 630.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.06g | 108% | |
|---|---|---|---|
| Cholesterol | 195.96mg | 65% | |
| Sodium | 1835.02mg | 76% | |
| Potassium | 408.78mg | 9% | |
| Total Carbs | 183.92g | 61% | |
| Sugars | 128.8g | 515% | |
| Protein | 14.45g | 29% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 2mg | 11% | |
| Calcium | 317.7mg | 32% | |
| Amount Per 100 g | |||
| Calories | 266.82 Kcal (1117 kJ) | ||
| Calories from fat | 121.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.47g | 108% | |
|---|---|---|---|
| Cholesterol | 37.67mg | 65% | |
| Sodium | 352.71mg | 76% | |
| Potassium | 78.57mg | 9% | |
| Total Carbs | 35.35g | 61% | |
| Sugars | 24.76g | 515% | |
| Protein | 2.78g | 29% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.4mg | 11% | |
| Calcium | 61.1mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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