{"id":2222,"date":"2013-10-10T11:58:24","date_gmt":"2013-10-10T15:58:24","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=2222"},"modified":"2013-10-27T13:10:36","modified_gmt":"2013-10-27T17:10:36","slug":"four-and-twenty-blackbirds-salted-caramel-apple-pie","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2013\/10\/10\/four-and-twenty-blackbirds-salted-caramel-apple-pie\/","title":{"rendered":"Salted Caramel sauce"},"content":{"rendered":"<div id=\"ingr-first\">\n<ul>\n<li>1\u00a0cup\u00a0white sugar<\/li>\n<li>1\/4\u00a0cup water<\/li>\n<li>1\u00a0stick (1\/2 cup) fresh\u00a0unsalted butter\/li&gt;<\/li>\n<li>1\/2\u00a0cup fresh heavy cream<\/li>\n<li>1 1\/2\u00a0teaspoon\u00a0sea salt(recommended: Maldon sea salt flakes)<\/li>\n<\/ul>\n<\/div>\n<div>Cook the sugar and water together over low heat until just dissolved. Add the butter and bring to a slow boil. Continue cooking at a low boil until the mixture turns a deep, golden brown color, almost copper.<\/div>\n<div><\/div>\n<div>Cook&#8217;s Note: This process can take awhile depending on the heat source. Keep an eye on it, if the caramel begins to smoke, you&#8217;ve burned it and you&#8217;ll have to start over.\u00a0<b><br \/>\n<\/b><br \/>\nOnce the mixture has turned a copper color, remove it from the heat and immediately add the heavy cream &#8211; the mixture will bubble rapidly and steam &#8211; be cautious as the sugar will be very hot.\u00a0<b><br \/>\n<\/b><br \/>\nWhisk the final mixture together well over low heat and sprinkle in the sea salt. Set the caramel aside while you prepare the apple filling.\u00a0<b><br \/>\n<\/b><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>1\u00a0cup\u00a0white sugar 1\/4\u00a0cup water 1\u00a0stick (1\/2 cup) fresh\u00a0unsalted butter\/li&gt; 1\/2\u00a0cup fresh heavy cream 1 1\/2\u00a0teaspoon\u00a0sea salt(recommended: Maldon sea salt flakes) Cook the sugar and water together over low heat until just dissolved. Add the butter and bring to a slow &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2013\/10\/10\/four-and-twenty-blackbirds-salted-caramel-apple-pie\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[518],"class_list":["post-2222","post","type-post","status-publish","format-standard","hentry","category-sweets","tag-sweets"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/2222","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=2222"}],"version-history":[{"count":4,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/2222\/revisions"}],"predecessor-version":[{"id":2267,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/2222\/revisions\/2267"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=2222"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=2222"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=2222"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}