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Melt butter in a medium skillet over medium heat. When butter begins to foam, swirl skillet several times. Cook and swirl until butter starts to brown; remove from heat. Let cool slightly, then whisk in caramel sauce. Slowly whisk butter mixture into softened ice cream until thoroughly combined. For shakes instead of shooters, mix in blender. Serve as shooters in shot glasses or as shakes in large glasses.
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