Storing Salted Caramel Sauce

Our answer

Nigella's Salted Caramel Sauce does not need to be used straight away but it does need to be refrigerated if it is to be kept. 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.

As the sauce needs to be refrigerated you do not need to sterilise the jars that you transfer the sauce to, but make sure that the sauce has cooled down and is warm rather than hot before decanting it as if a very hot sauce is poured into a non-pyrex glass container it could cause the glass to crack. Label the jar clearly with stirage instructions, reheating instructions and a use by date.

It is also possible to freeze the sauce in an airtight container (but not a glass jar) for up to 3 months. Defrost the sauce overnight in the fridge and warm gently before using. We would suggest using any thawed sauce up within 2 days.