{"id":1926,"date":"2017-10-02T15:47:32","date_gmt":"2017-10-02T15:47:32","guid":{"rendered":"https:\/\/thebakingdays.com\/?p=1926"},"modified":"2021-05-13T09:01:59","modified_gmt":"2021-05-13T09:01:59","slug":"karamellsaus","status":"publish","type":"post","link":"https:\/\/thebakingdays.com\/index.php\/2017\/10\/02\/karamellsaus\/","title":{"rendered":"Karamellsaus"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p style=\"text-align: center;\">Jeg elsker karamell! Karamellsaus kan brukes til veldig mye, her kommer min grunnoppskrift!<\/p>\n<p>&nbsp;<\/p>\n<h6>Ingredienser:<\/h6>\n<ul>\n<li>200 g sukker<\/li>\n<li>65 ml vann (0,65 dl)<\/li>\n<li>85 ml kremfl\u00f8te (0,85 dl)<\/li>\n<li>50 g sm\u00f8r<\/li>\n<li>En klype salt<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h6>Slik gj\u00f8r du:<\/h6>\n<p>&#8211; Ha vann og sukker i en kjele. La den st\u00e5 p\u00e5 middels varme og r\u00f8r til sukkeret er oppl\u00f8st.<\/p>\n<p>&#8211; N\u00e5r sukkeret er oppl\u00f8st skrur du opp varmen \u2013 n\u00e5 kan du ikke r\u00f8re mer i blandingen. Ta kjelen av platen n\u00e5r blandingen har kokt til en fin karamellfarge, dette kan ta en liten stund.<\/p>\n<p>\u2013 Etter at du har tatt kjelen av platen, tilsetter du fl\u00f8te i en tynn str\u00e5le. V\u00e6r forsiktig, det bruser mye n\u00e5r du tilsetter fl\u00f8ten.<\/p>\n<p>\u2013 Tilsett sm\u00f8r og r\u00f8r det inn. La blandingen koke i ca. 2 min. Tilsett salt og r\u00f8r til blandingen ikke lenger bruser.\u00a0 Sil karamellsausen og la avkj\u00f8les p\u00e5 kj\u00f8kkenbenken. Oppbevares i kj\u00f8leskap.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Jeg elsker karamell! Karamellsaus kan brukes til veldig mye, her kommer min grunnoppskrift!<\/p>\n","protected":false},"author":1,"featured_media":2104,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":""},"categories":[19,8],"tags":[],"jetpack_featured_media_url":"https:\/\/thebakingdays.com\/wp-content\/uploads\/2017\/10\/IMG_5128.jpg","_links":{"self":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts\/1926"}],"collection":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/comments?post=1926"}],"version-history":[{"count":7,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts\/1926\/revisions"}],"predecessor-version":[{"id":2227,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts\/1926\/revisions\/2227"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/media\/2104"}],"wp:attachment":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/media?parent=1926"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/categories?post=1926"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/tags?post=1926"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}