Using And Storing Caramel Filling

Baking By JenLGAJ Updated 2 Mar 2010 , 5:48pm by JodieF

JenLGAJ Posted 2 Mar 2010 , 12:26am
post #1 of 3

I just made this caramel filling - its super yummy! Love it! Thank you JodieF! Nice and thick, great colour and super tasty!

I plan to use it to fill a vanilla bean cake.
I'm now wondering a few things....

1. how do I store it? Can I leave it on the counter. I won't be using it until Friday. I would think that it would get too hard in the fridge and not come to room temp well.

2. Do I need to use a buttercream dam to keep the filling stable??? I don't want it oozing or bulging?

Thanks in advance for you wisdom!


2 replies
TexasSugar Posted 2 Mar 2010 , 5:44pm
post #2 of 3

Jodie and Deb have posted that it doesn't have to be put in the fridge.

And yes I would still use a buttercream dam just to make sure it stays in place.

JodieF Posted 2 Mar 2010 , 5:48pm
post #3 of 3

It doesn't have to be stored in the fridge, although I do. Habit, I guess. Yes, it gets harder when cold but I'll put it in the microwave for 15 seconds at a time until it's easy to use again.
Yes, I do use a dam so it doesn't ooze out.

I'm so glad you like it!


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