serves
2
prep
25 minutes
difficulty
Easy
serves
2
people
preparation
25
minutes
difficulty
Easy
level
Ingredients
- 500 ml (17 oz/2 cups) milk
- 125 ml (4 oz/½ cup) caramel syrup (see note)
- 4 scoops butterscotch ice cream
Monster your shake
- butterscotch popcorn (see note)
- 4 large marshmallows, halved
- whipped cream
- 2 scoops butterscotch ice cream
- 4 chocolate wafer rolls
Instructions
Make the butterscotch popcorn, but reserve a good amount of the sauce for drizzling. Place the marshmallows on a baking tray and brown the tops using a kitchen blowtorch.
To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined.
Line the inside of each glass with some of
the reserved butterscotch sauce. Using a spatula, smear some of the whipped cream around the outer rims, then decorate with the marshmallows. Gently pour in the shake and top with a scoop of ice cream.
Cover with more whipped cream then top with mounds of butterscotch popcorn. Stick the wafer rolls in, then drizzle with the remaining butterscotch sauce.
Note:
• For the caramel syrup, combine 330 g (11½ oz/1½ cups) sugar with 60 ml (2 oz/¼ cup) water in a medium- sized saucepan over low heat. Stir constantly for 2 minutes until the sugar has dissolved, brushing any sugar from the sides of the pan with a wet pastry brush. Increase the heat to medium–high and boil for 2 minutes then reduce the heat to medium and simmer without stirring for 10 minutes or until golden. Remove from the heat and add 125 g (4½ oz/2⁄3 cup lightly packed) brown sugar and 300 ml (10 oz) thickened cream and stir until combined. Return to medium heat and stir for 2 minutes until smooth. Do not boil. Set aside to cool completely before transferring into a squeeze bottle or container. This syrup will keep in the fridge for up to 2 weeks.
• To make the butterscotch popcorn, heat 2 tablespoons of vegetable oil in a large saucepan over medium heat. Add 50 g (1¾ oz/¼ cup) of popping corn kernels, cover with a lid and cook, shaking the pan occasionally, until the corn has finished popping. Remove from the heat, add ½ tsp salt and set aside to cool. Meanwhile, place 110 g (4 oz/½ cup) sugar in a mound in the middle of a small saucepan. Set over medium heat and pour 60 ml (2 fl oz/¼ cup) water around the sugar. Without stirring, bring to a simmer. Reduce the heat to low and allow to cook for 4-5 minutes or until the mixture turns a rich amber colour and any foam disappears. Add 125 g (4½ oz/½ cup) cubed, chilled unsalted butter, one cube at a time, whisking for 2-3 minutes until thick. Remove from heat. Set some of the sauce aside for your shake and pour the remainder over the popcorn, stirring with a large spoon to coat thoroughly. Turn out onto a baking paper-lined tray and allow to set. Break into bite-sized pieces.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
