Salted Caramel Sauce + Whiskey Salted Caramel Milkshakes

Salted Caramel Sauce

• 1 cup white sugar
• 4 tablespoons butter
• ½ cup heavy cream
• 2 teaspoons salt

1. Place the sugar in a medium pot. Set over medium heat. Cook, stirring frequently, until the sugar melts and turns dark brown in color, about 6-8 minutes. Remove from the heat. Stir in the butter and cream until well combined. Stir in the salt. Allow to cool.

Makes approximately 1 cup

It takes a bit for the sugar to start to melt, but once it does it browns quickly. If you have a candy thermometer, bring the sugar to 350°F, then remove from the heat. If the sugar starts to smell burnt, immediately remove from the heat.

This makes extra caramel sauce you can save for more milkshakes, or just to top other desserts. It will keep a week or so in the refrigerator.

Whiskey Salted Caramel Milkshakes

• 4 cups vanilla ice cream
• 3 ounces whiskey
• ½ cup milk
• 6 tablespoons salted caramel sauce

1. Place all ingredients in a blender and blend until smooth.

Serves 2

We tried these with chocolate ice cream as well. I prefer chocolate to vanilla, but it seemed the caramel flavor was less prominent with the chocolate ice cream. It might be interesting to try adding in some chocolate chips like in the Irish Cream Coffee Smoothies.

I am aware there is some debate about whether whiskey can truly be gluten-free. If you have concerns, I would suggest making the milkshakes with rum or aged tequila. I think dark rum sounds particularly good.

This recipe is being shared in Meat Free Mondays, Allergy Free Wednesdays, Full Plate Thursday, and Gluten Free Fridays.