Ingredients:

• 1 cup firmly packed dark brown sugar
• 1 cup butter
• 1/3 cup heavy cream
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt

Directions:

1. Bring the first 2 ingredients to a rolling boil in a 3 1/2-qt. saucepan over medium heat, whisking constantly.
2. Stir in cream and return to a boil, then remove it from heat.
3. Pour the mixture into the bowl of a heavy-duty electric stand mixer.
4. Gradually, I beat in powdered sugar and vanilla at medium speed, using the whisk attachment.
5. Beat for 7 to 10 minutes or until thickened.
6. Use the frosting immediately.

INGREDIENTS
SALTED CARAMEL MILKSHAKE:
4 cups vanilla ice cream, softened
1/2 cup whole milk
1/4 cup salted caramel sauce
WHIPPED CREAM:
1/2 cup heavy whipping cream, chilled
1 Tbsp. powdered sugar
1/2 tsp. vanilla extract
RIM & GLASS:
Extra Salted Caramel Sauce
GARNISH:
Salted Caramel Sauce
Toffee bits

INSTRUCTIONS
FOR THE SALTED CARAMEL MILKSHAKE:
Barefoot Stiletto I Walk tall with your feet on the ground.
Add ice cream, whole milk and salted caramel sauce to a blender.
Blend until smooth.
You can add more caramel if desired.
FOR THE WHIPPED CREAM:
Whip the chilled cream until it reaches solt peaks.
Add the powdered sugar and vanilla; beat until cream holds peaks.
Set aside.
OPTIONAL DECORATION:
Decorate the inside of your glass with salted caramel sauce. I poured a bit of the caramel sauce into a plate, dipped the back of a spoon in it, then smeared it on the inside of the glass.
Pour the caramel sauce into a small ziploc bag, cut off a small tip.
Squeeze it out onto the rim of the glass and let it drip down the glass. This step is optional.
Pour your milkshake a few inches below the top, you don’t want it to overflow when you pile on the toppings.
Top with whipped cream, extra salted caramel sauce and toffee bits. Enjoy!