How to Store Caramel the Right Way (2024)

FAQs

What is the best way to store caramel? ›

Caramel sauce should be stored in a heat-resistant, airtight container such as a jar or a glass microwave-safe bowl with a lid. This sweet sauce can be left out at room temperature for a few days, but because of the dairy incorporated into the sauce, it's best kept refrigerated.

Dry caramel is quicker to make than wet caramel, but it's also trickier: Without additional liquid, the sugar can caramelize very quickly, burning before you realize it. Using moderate heat, as Mel suggests, can help safeguard against burning, as can vigilance: Don't walk away from the pan once you've started.

You must also add some sort of liquid, such as milk or cream, to prevent the caramels from drying out. Knowing these tricks will help you to melt caramels with ease.

For longer storage, freezing is suitable, allowing the caramel to last several months. Ensure caramel is cooled completely before storing and gently warm it if necessary to restore its smooth texture before use.

If left unopened, store-bought caramel sauce can last for several months beyond its sell-by date. Once opened, it's best to pop it in the fridge (transferring it to an airtight container if the packaging can't be resealed).

As it cools, it will thicken. You will need to store the caramel sauce in the refrigerator, so it will firm up even more once chilled.

How long does it take caramel to set? Give your caramel at least two hours to set, or overnight if possible. You can also pop caramel into the fridge to help it set up faster. The caramel will sweat a little when brought out of the fridge, but will still taste fine.

This can vary depending on the type of stove you use, the brand of ingredients, the pan you use, and so on. I don't boil the caramel to temperature, and I never have. Once you have poured your caramel onto your shortbread, you have to leave it to set. I usually do this in the fridge because it's quicker.

Once the sugar has melted, continue cooking it until it turns into a rich amber color. It should be removed from the heat source when it begins to smoke and foam a little around the edges. Burning most commonly occurs when the caramel is left for too long on the heat source or when the temperature is too high.

If it registers 212°F or 100°C, you are good to go. If not, it is time to replace it. If caramels are too hard, you can try placing them back in a saucepan, adding a couple tablespoons of water and stirring until the thermometer reads 242°F.

Does caramel harden after melting? ›

The answer is that they will likely reharden. It works like this: Cocomels get harder as moisture leaves the candy. Cooking cooks moisture out of the candy, leading to a firmer texture once cool.

* Caramel: When stored properly at room temperature and away from the heat and light, caramel candy can last six to nine months -- and even up to a year in some cases.

The sauce should keep for 7 to 10 days in the fridge in an airtight container and should be very gently warmed before using - try to avoid boiling the sauce again and allow the sauce to cool slightly before serving.

Add corn syrup, honey, or lemon juice to keep the sauce thin. You'll need about 1 tablespoon (14.8 mL) of corn syrup or honey for every cup (236.6 mL) of caramel sauce your recipe makes. These ingredients may slow the hardening of your caramel when it's complete.

Spread hot caramel to the edges of the pan and allow to cool to room temperature. Wrap with plastic wrap (or put on the lid if your pans are lidded) and store all day or overnight in the fridge.