The Right Way To Store Caramel Sauce So It Stays Fresh For Longer

You can do wonders with caramel sauce. Drizzled over ice cream, mixed with at-home coffee, folded into cake batters, or even simmered into a glaze for savory dishes, it is molten joy in every way possible. Have a jar in the fridge, and you may never have to worry about boring food (or drinks) ever again. The only concern left is how to store this capricious sauce properly, so all that flavor and textural marvel will be perfectly preserved the next time you need it.

Store-bought or homemade, your caramel sauce deserves a proper home, more specifically, one that's airtight and heat-resistant. This includes glass jars or microwave-safe containers with sealable lids. At room temperature, the sauce can last for a few days, but since dairy is a key ingredient, you will need to refrigerate it eventually. However, also be mindful not to put it into the fridge while it's still hot off the stove. This may cause steam to form inside the container and tamper with the storage process as well as the sauce's texture. Let it cool to room temperature first. Once it enters the fridge, your caramel sauce can last for up to 3 weeks.

Freezing caramel sauce is also an option. Opt for plastic containers and ziplock bags, as glass is much more likely to expand and break. Leave out an inch in these containers to make room for the sauce's expansion. Tightly sealed, it's good for about three months.

Refrigerated or frozen, it's inevitable that caramel sauce will harden once it's cooled down. But not to worry, it's nothing a little reheating won't fix. With refrigerated caramel, simply microwave at 30-second intervals or simmer the sauce with a bit of water in a heatproof bowl until it's warm, pourable, and reaches the desired consistency. Making the perfect caramel sauce requires the right temperature, and so does reheating it. Use low to medium heat since high heat might crystallize the sugar, resulting in a grainy caramel sauce.

Frozen caramel sauce calls for some thawing first. Allow it to gradually thaw overnight in the fridge to return to as much of the original texture as possible. If you don't have time, skipping straight to reheating will also work in a pinch, although the texture might be slightly compromised.

One last thing to consider: Signs of spoilage. Anything that looks unusual from regular caramel sauce — glossy and golden brown — should be closely examined. You might notice right away a change in appearance, whether it's discoloration or mold (white or green fuzzy spots). The texture is another dead giveaway. Instead of the usual rich, luscious smoothness, spoiled caramel sauce might curdle or have an overly lumpy or liquidy consistency. It could also feel much stickier and grittier than usual. And finally — the smell. Take a quick whiff. Does the sauce still smell of its signature buttery sweetness, or has it turned sour and off-putting? If it's the latter, you're better off throwing it away.