Caramel Sauce
Posted: 30 October 2008 02:23 PM   [ Ignore ]
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I made a caramel sauce (basic caramel, then cream, then thickened) because I needed a little bit for another recipe.  I ended up with waaaay too much leftover.  As tempting as it is to sit down with a spoon, I’d rather not.

Can I freeze it?  or should I just refrigerate it and hope I use it fairly soon?

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Posted: 30 October 2008 03:00 PM   [ Ignore ]   [ # 1 ]
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Hi Amy,  If it’s set caramel I would cut it into small pieces, wrap in waxed paper and give to the trick-or-treaters tomorrow night!  Kids LOVE caramel.  Otherwise you can refrigerate - I believe it keeps for a few weeks.  Mine never lasts long enough to find out.  Annie

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Posted: 30 October 2008 03:23 PM   [ Ignore ]   [ # 2 ]
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Hi Amy, I am understanding you have left over caramel sauce.  Refrigerate 1 week (because of the cream), or freeze 6 months.

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Posted: 30 October 2008 03:41 PM   [ Ignore ]   [ # 3 ]
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Amy, Rose has a recipe for caramel sauce on the main blog.  She says it will keep at least 3 months refrigerated.

http://www.realbakingwithrose.com/2005/10/pure_pumpkin_cheesecake.html

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Posted: 30 October 2008 03:46 PM   [ Ignore ]   [ # 4 ]
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I just had the same problem two days ago - I knew if I left the caramel in the fridge I would eventually eat every bite of it.  I mixed in a half cup of salted peanuts (I had about a cup of caramel), bought a pint of my favorite vanilla ice cream, and dropped it off at my wonderful (and very pregnant) neighbor’s house, with a note to enjoy some dessert!

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Posted: 30 October 2008 06:37 PM   [ Ignore ]   [ # 5 ]
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Now THAT’s an idea!

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