{"id":2916,"date":"2017-12-05T19:32:04","date_gmt":"2017-12-05T19:32:04","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/?p=2916"},"modified":"2017-12-05T23:00:52","modified_gmt":"2017-12-05T23:00:52","slug":"salted-caramel-sauce","status":"publish","type":"post","link":"https:\/\/mrsbutterfingers.com\/?p=2916","title":{"rendered":"SALTED CARAMEL SAUCE"},"content":{"rendered":"<p><a href=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2015\/07\/IMG_1963.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2983\" src=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2015\/07\/IMG_1963.jpg\" alt=\"IMG_1963\" width=\"600\" height=\"800\" srcset=\"https:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2015\/07\/IMG_1963.jpg 600w, https:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2015\/07\/IMG_1963-225x300.jpg 225w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p>It is the attention to detail.\u00a0 The little extra that pushes something over the top that take it from very good to extraordinary.\u00a0\u00a0\u00a0 And when that extraordinary itself is truly magnificent you have pure gold.<\/p>\n<p>During our restaurant years every evening I made a gorgeous caramel sauce.\u00a0\u00a0 We would liberally pour it over the house-made ice cream.\u00a0 The recipe was time consuming and demanding.\u00a0 So I started\u00a0 the hunt for a caramel sauce that one could whip up quickly and without too much stress.<\/p>\n<p>Making caramel sauce is rather like the fairy tale Brothers Grim Rumpelstiltskin.\u00a0 You turn water and sugar into a deep burnished rich golden colour.\u00a0 And you do not have to give up your first-born child to do it.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2015\/07\/IMG_1959.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2985\" src=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2015\/07\/IMG_1959.jpg\" alt=\"Whi\" width=\"800\" height=\"600\" srcset=\"https:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2015\/07\/IMG_1959.jpg 800w, https:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2015\/07\/IMG_1959-300x225.jpg 300w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<p>This caramel recipe has just the right balance of caramelized sugar to butter and cream.\u00a0 The recipe is easy.\u00a0 You put water and sugar into a pan.\u00a0 Watch it turn a deep golden brown.\u00a0 Whisk in butter.\u00a0 The aroma smells like McIntosh Toffee. \u00a0\u00a0 Add a little cream.\u00a0 Cool.\u00a0 Taste.\u00a0 Sprinkle in\u00a0 flakes of\u00a0 fleur de sel\u00a0 and faster than you can say Rumpelstiltskin you have the most decadent salted caramel sauce.<\/p>\n<p>Pour it over ice cream or a slice of cake.\u00a0 Add a generous dollop of whipped cream and you have a dessert worthy of a four star restaurant.\u00a0 The very best part of this recipe for caramel sauce.\u00a0 It refrigerates beautifully.\u00a0 I must admit I occasionally remove the chilled sauce, dip a spoon into its silky goodness and swoon over this stealthy treat.\u00a0 The sauce will keep two weeks refrigerated.<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2015\/07\/IMG_19631-600x198.jpg\" \/>\n<div class=\"item ERName\">SALTED CARAMEL SAUCE<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">dessert sauce<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">French<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Mrs Butterfingers<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT5M\">5 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT15M\">15 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT20M\">20 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">1 1\/2 cups<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">l cup (200 g) granulated sugar<\/li>\n<li class=\"ingredient\">1\/2 cup (125 ml) water<\/li>\n<li class=\"ingredient\">6 tbs (3 oz 85 g) salter butter, cubed at room temperature(if you use unsalted butter you may need to add a little extra salt).<\/li>\n<li class=\"ingredient\">1\/2 cup (125 ml) heavy cream<\/li>\n<li class=\"ingredient\">sea salt, kosher salt or fleur de sal crystals<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Spread the sugar in a large skillet or wide saucepan and pour the water over it.<\/li>\n<li class=\"instruction\">Heat the sugar over medium heat, swirling the pan very gently, JUST ENOUGH to moisten the sugar evenly with the water.<\/li>\n<li class=\"instruction\">Once the sugar is moistened and starting to cook swirl the pan ONLY IF THERE ARE DRY SPOTS of sugar that aren&#8217;t melting.<\/li>\n<li class=\"instruction\">Continue to cook the sugar until it begins to darken. Watching carefully, gently swirl the pan ONLY if necessary so it cooks evenly.<\/li>\n<li class=\"instruction\">If the sugar starts to crystallize, continue cooking stirring ONLY if you see very dark or burnt spots appearing, and the crystals should eventually smooth out.<\/li>\n<li class=\"instruction\">When the caramel is a deep amber colour and begins to smoke remove the pan from the heat.<\/li>\n<li class=\"instruction\">Whisk in the cubes of butter one at a time. Do not rush this as the butter emulsifies better if you whisk the butter in gradually.<\/li>\n<li class=\"instruction\">Gradually whisk in the cream, stirring until the sauce is smooth.<\/li>\n<li class=\"instruction\">If there are stubborn bits of caramel stuck to the bottom, loosen them with a wooden spoon, and stir them in.<\/li>\n<li class=\"instruction\">If they refuse to melt, rewarm the sauce over very low heat.<\/li>\n<li class=\"instruction\">Once the sauce is cool enough to taste, you may want to add the salt to taste. Or not &#8211; your choice.<\/li>\n<li class=\"instruction\">The sauce will keep up to 2 weeks in the refrigerator and can be reheated before serving.<\/li>\n<li class=\"instruction\">If cooled and rewarmed it may need to be thinned with a bit of cream or milk.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.3.3077<\/div>\n<\/div>\n<div class=\"simple_likebuttons_container_small\">\r\n      <div class=\"simple_likebuttons_facebook\">\r\n        <div id=\"fb-root\"><\/div>\r\n        <script>(function(d, s, id) {\r\n          var js, fjs = d.getElementsByTagName(s)[0];\r\n          if (d.getElementById(id)) {return;}\r\n          js = d.createElement(s); js.id = id;\r\n          js.src = \"\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\";\r\n          fjs.parentNode.insertBefore(js, fjs);\r\n        }(document, \"script\", \"facebook-jssdk\"));<\/script>\r\n        <div class=\"fb-like\" data-href=\"https:\/\/mrsbutterfingers.com\/?p=2916\" data-send=\"false\" data-layout=\"button_count\" data-show-faces=\"false\" data-width=\"90\"><\/div>\r\n      <\/div>\r\n    \r\n      <div class=\"simple_likebuttons_twitter simple_likebuttons_twitter_s\">\r\n        <a href=\"https:\/\/twitter.com\/share\" class=\"twitter-share-button\" data-count=\"none\" data-url=\"https:\/\/mrsbutterfingers.com\/?p=2916\" data-lang=\"en\">Tweet<\/a>\r\n      <\/div>\r\n    \r\n      <div class=\"simple_likebuttons_googleplus\">\r\n        <g:plusone size=\"medium\" count=\"false\" href=\"https:\/\/mrsbutterfingers.com\/?p=2916\"><\/g:plusone>\r\n      <\/div>\r\n    \r\n      <div class=\"simple_likebuttons_linkedin simple_likebuttons_linkedin_s\">\r\n        <script type=\"IN\/Share\" data-url=\"https:\/\/mrsbutterfingers.com\/?p=2916\" data-counter=\"right\"><\/script>\r\n      <\/div>\r\n    \r\n      <div class=\"simple_likebuttons_xing simple_likebuttons_xing_s\">\r\n        <script data-url=\"https:\/\/mrsbutterfingers.com\/?p=2916\" data-lang=\"de\" data-counter=\"right\" type=\"XING\/Share\"><\/script>\r\n        <script>\r\n          ;(function(d, s) {\r\n            var x = d.createElement(s),\r\n              s = d.getElementsByTagName(s)[0];\r\n            x.src ='https:\/\/www.xing-share.com\/js\/external\/share.js';\r\n            s.parentNode.insertBefore(x, s);\r\n          })(document, 'script');\r\n        <\/script>\r\n      <\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>It is the attention to detail.\u00a0 The little extra that pushes something over the top that take it from very good to extraordinary.\u00a0\u00a0\u00a0 And when that extraordinary itself is truly magnificent you have pure gold. During our restaurant years every &hellip; <a href=\"https:\/\/mrsbutterfingers.com\/?p=2916\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2983,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[465,61,6],"tags":[1251,1250,1246,1247,27,1243,1248,1241,18,1252,1242,1249],"class_list":["post-2916","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-christmas-food-ideas","category-desserts-2","category-desserts-and-sweets","tag-brothers-grim","tag-caramel-recipes","tag-caramel-sauce","tag-dessert-sauce","tag-fleur-de-sel","tag-four-star-dessert-recipe","tag-ice-cream","tag-ice-cream-desserts","tag-roxys-bistro","tag-rumpelstiltskin","tag-salted-butter-caramel-sauce","tag-whipping-cream","post_format-post-format-gallery","course-dessert-sauce","cuisine-french"],"_links":{"self":[{"href":"https:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/posts\/2916","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mrsbutterfingers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2916"}],"version-history":[{"count":9,"href":"https:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/posts\/2916\/revisions"}],"predecessor-version":[{"id":2991,"href":"https:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/posts\/2916\/revisions\/2991"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/media\/2983"}],"wp:attachment":[{"href":"https:\/\/mrsbutterfingers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2916"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mrsbutterfingers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2916"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mrsbutterfingers.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2916"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}