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Jim D.

Jim D.

I vacuum-seal and freeze leftover caramel all the time.  As gfron1 said, it doesn't usually freeze completely solid.  Once I take it out and heat it, it always appears and tastes fine to me.  With a vacuum seal, it doesn't pick up any moisture.  You can also mix it with a new batch with no problems.  As also said previously, it probably isn't necessary to freeze caramel, but if you have the space, why not?

Jim D.

Jim D.

I vacuum-seal and freeze leftover caramel all the time.  As gfron1 said, it doesn't usually freeze completely solid.  Once 
I take it out and heat it, it always appears and tastes fine to me.  With a vacuum seal, it doesn't pick up any moisture.  You can also mix it with a new batch with no problems.  As also said previously, it probably isn't necessary to freeze caramel, but if you have the space, why not?

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