Caramel Bourbon Vanilla Sauce

OK I actually made this with success. I used a 3qt saucepan - this stuff foams up when you add the cream and butter. Once the sugar and water were dissolved at medium heat, I boiled it on high for about 15 minutes, using a pastry brush dipped in water to take the crystallization off the inside of the pan. Once the water evaporates it will start to change colour. When it is dark amber but not burned smelling I added the cream. It fit two 8oz mason jars with some left over.

You could 'freeze' it if you wish, but something with that much sugar in it won't technically freeze at all. But like Bunks 98 says, frozen past 1 week and it's gonna be grainy when thawed. You could add a tbsp of corn syrup or glucose to extend it's life past 1 week but don't expect miracles- maybe 3 more days. Because this has cream in it, don't take chances. Make it as you need it. xxx

Is this just a spot for reviews and comments. Does anyone answer the questions posted?

Your sugars would crystallize, not making it as smooth as it would be when you first make it.

Is this sauce truly only good for one week? I was hoping to give it as holiday gifts and make in advance...Any suggestions?

Pegasus505 -- This makes 2 cups as stated. I would think that the jars pictured are looking to be 8 oz. jelly jars, so this recipe would make 2 of these size jars. The picture shows both a metal and wooden spoon, so I would think one could use any type of spoon you desire to give as a gift.

I'd like to know the answer to gomango's question re freezing. Is the answer posted at this site or at another place on the website. Also, I do not se any information on the packaging of the gifts. What kind of spoon ; how many jars it makes, and how much syrup per jar.

Can this be frozen until used then thawed to room temperature? Would it last longer this way?