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Does caramel filling need to be refrigerated?

post #1 of 6
Thread Starter 
I'm hoping to make my first caramel filling this weekend for a butter pecan cake. Does it need to be refrigerated or does the sugar stabalize the condensed milk used? It will only be out of the refrigerator for approximately 2 hours as I'm using it for my final Wilton fondant and gum paste class. I was going to use the Thick Caramel Sauce or Filling recipe from this site: http://cakecentral.com/cake_recipe-6851-Thick-Caramel-Sauce-or-Filling.html
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post #2 of 6
I was wondering the same thing about the same recipe. I made it last weekend and it was amazing. I left mine out just over night and it seemed fine, but I don't know about any longer.
post #3 of 6
Thread Starter 
I'm happy to get a vote for the flavor department with this recipe. Thanks for letting me know!
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post #4 of 6
No, the cake filled with caramel doesn't have to be refrigerated...think caramel apples! It's all cooked. Now, I do store the leftovers in the fridge, although I probably don't have to. When I fill a cake with caramel, I do a thin layer of buttercream first so it doesn't soak into the cake.

I posted that recipe, btw. I hope you enjoy!

Jodie
post #5 of 6
I thought about putting a layer of buttercream first when my sister asked me if it would soak into the cake and that's when I realized that maybe I wanted that. Since it was just for family I left it and it did soak slightly into the chocolate cake and it was really good that way.
post #6 of 6
Thread Starter 
Quote:
Originally Posted by JodieF

No, the cake filled with caramel doesn't have to be refrigerated...think caramel apples! It's all cooked. Now, I do store the leftovers in the fridge, although I probably don't have to. When I fill a cake with caramel, I do a thin layer of buttercream first so it doesn't soak into the cake.

I posted that recipe, btw. I hope you enjoy!

Jodie



Oh, thank you Jodie! It's so exciting to hear from the author of this recipe. Thanks for the advice. I can't wait to try it!
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