How long can I store homemade caramel or butterscotch sauce?
I made a butterscotch sauce for a butterbeer cupcake, but I have about a cup of the sauce left. How long can I leave it in the fridge since it has heavy cream? Can I freeze it? I imagine for most purposes, caramel and butterscotch sauces will have the same storage methods.
Best Answer
This similar (also has heavy cream) recipe from epicurious recommends: "Room temperature, up to 3 days; refrigerated, at least 3 months."
http://www.epicurious.com/recipes/food/views/Caramel-Sauce-105889
...And that conforms to my personal opinion, as well. I would not freeze it.
Pictures about "How long can I store homemade caramel or butterscotch sauce?"
Quick Answer about "How long can I store homemade caramel or butterscotch sauce?"
2 Answers. Show activity on this post. This similar (also has heavy cream) recipe from epicurious recommends: "Room temperature, up to 3 days; refrigerated, at least 3 months."How long does homemade butterscotch sauce last?
You can store your Homemade Butterscotch Sauce by transferring it into an airtight container and popping it in the refrigerator for 8 weeks. Though this sauce tastes lovely cold, it's even better reheated in the microwave for 30 seconds.How long can I store homemade caramel sauce in the fridge?
Homemade Caramel Sauce can be kept at room temperature for 3 days or for a longer shelf life, in the refrigerator for up to three weeks or frozen for up to three months (see below).How long does fresh caramel sauce last?
Caramel sauce will keep for up to 2 weeks in an airtight container stored in the refrigerator. It can be warmed for a few seconds before use. It can also be frozen. Place in a freezer-safe container once it has cooled and freeze for up to 3 months.Does butterscotch sauce go off?
Storage: The butterscotch sauce (and variation) will keep in an airtight jar in the fridge for up to 2 weeks. Bring to room temperature before serving.More answers regarding how long can I store homemade caramel or butterscotch sauce?
Answer 2
about a week. Do not freeze the milk proteins get ruptured when the water crystalizes. (water expands when frozen).
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Wendy Wei, visionart.av, Polina Tankilevitch, Polina Tankilevitch