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!
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.
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!