Soy Sauce Caramel Milkshake Recipes

SOY SAUCE CARAMEL MILKSHAKE

Steps:

• Before you start making the caramel, set out two glasses, then use the oil to lightly coat a non-stick liner. Put it on a wooden chopping board.
• Heat the sugar in a saucepan until it starts to melt, swirling the pan gently to make sure it melts evenly. When the sugar is a deep gold colour, remove the caramel from the heat and leave it to cool for a couple of minutes. Very carefully add the light soy sauce - the mixture may foam up, but continue stirring it until you have a smooth, thick caramel. Quickly use a mini spatula or silicone brush to spread some of the caramel down the inside of each glass in stripes, then leave to set. Pour the remaining caramel onto the non-stick liner in stripes (don't worry if this is not exact). Leave to cool until set, then break into shards.
• Snap a few caramel shards into pieces and drop them into the base of the glasses. Put the ice cream and milk in a blender. Whizz until smooth, then pour into the prepared glasses.
• Top the milkshakes with the crushed Maltesers and a spoonful of whipped cream, if using. Break off pieces of the remaining caramel shards and use these to decorate the top. Serve straightaway, as the caramel will quickly start to soften and melt.

SALTED CARAMEL MILKSHAKES

Steps:

• Add 1/3 cup water to a medium saucepan and set over high heat. Carefully pour the sugar directly into the center so none of it splashes up the sides of the pot. Bring to a boil and cook until the sugar starts to turn brown. Do not stir the pot. If you need to, gently swirl the pot to help melt all the sugar. Once the sugar turns a deep brown color, remove from the heat and carefully pour in the cream, taking care as it will splutter a little. Add the butter, salt and vanilla. Swirl the pot until the butter dissolves completely and evenly into the caramel sauce.
• Drizzle a little of the caramel sauce into 2 tall milkshake glasses. Add the ice cream, milk and the remaining caramel sauce to a blender. Blend until smooth and pour into the glasses.
• Cook's Note: For an adult version of this drink add 1 1/2 ounces rum to each milkshake!

SALTED CARAMEL MILKSHAKE

Steps:

• For the salted caramel milkshake:
• Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth.
• 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.

CLASSIC CARAMEL MILKSHAKE

Steps:

• Place milk, caramel syrup, and ice cream in blender container; cover.
• Blend until smooth and thick.
• Serve immediately!

MILKSHAKE: THE CARAMEL CLAIRE RECIPE BY TASTY

Steps:

• In a blender, combine the milk, ice cream, and cookie crumbs. Blend on medium speed until fully combined, about 2 minutes.
• Pour the shake into a pint glass and top with the marshmallows. Finish with a drizzle of caramel sauce.
• Enjoy!