{"id":2826,"date":"2016-01-30T05:17:20","date_gmt":"2016-01-30T12:17:20","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=2826"},"modified":"2016-03-16T17:02:44","modified_gmt":"2016-03-16T23:02:44","slug":"caramel-sauce-oceania","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/caramel-sauce-oceania.html","title":{"rendered":"Caramel Sauce Oceania"},"content":{"rendered":"<p style=\"text-align: left\"><em>We would check out the desserts on the ship lunch buffet and plan lunch around how many desserts we could eat with caramel sauce. \u00a0Sooooo good!<\/em><\/p>\n<p style=\"text-align: left\"><strong>Ingredients:<\/strong><\/p>\n<p>1 \u00bd c sugar<br \/>\n\u00bc c water<br \/>\n1 \u00bd c heavy cream<br \/>\n5 Tab unsalted butter, room temperature (1\/3 c)<br \/>\nPinch of Fleur de Sel (sea salt)<\/p>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Pour the sugar into a large saucepan.<\/li>\n<li>Stir in water.<\/li>\n<li>Bring to a simmer over medium heat, stirring to completely dissolve the sugar.<\/li>\n<li>Continue to simmer without stirring until the sugar has melted and is a rich amber, about 15 -25 minutes.<\/li>\n<li>Remove from heat.<\/li>\n<li>Slowly stir in the cream. Do not add too quickly or the caramel will bubble up and burn you.<\/li>\n<li>Stir in the butter and Fleur de sel.<\/li>\n<\/ol>\n<p><strong>Serves:<\/strong> about 2 cup<\/p>\n<p><strong>Notes:<\/strong> If the caramel seizes, return the pan to medium heat until it melts again.<\/p>\n<p><strong>Source:<\/strong> Taste of the World &#8211; The Food and Flavors of Oceania Cruises<\/p>\n<p style=\"text-align: center\">\n","protected":false},"excerpt":{"rendered":"<p>We would check out the desserts on the ship lunch buffet and plan lunch around how many desserts we could eat with caramel sauce. \u00a0Sooooo good! Ingredients: 1 \u00bd c sugar \u00bc c water 1 \u00bd c heavy cream 5 Tab unsalted butter, room temperature (1\/3 c) Pinch of Fleur de Sel (sea salt) Directions: &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/caramel-sauce-oceania.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Caramel Sauce Oceania&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[110,23],"tags":[67],"class_list":["post-2826","post","type-post","status-publish","format-standard","hentry","category-sauces","category-sweets-other","tag-vpwl-oct-2013"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2826","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=2826"}],"version-history":[{"count":1,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2826\/revisions"}],"predecessor-version":[{"id":2827,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2826\/revisions\/2827"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=2826"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=2826"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=2826"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}