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This similar (also has heavy cream) recipe from epicurious recommends: "Room temperature, up to 3 days; refrigerated, at least 3 months." http://www.epicurious.com/recipes/food/views/Caramel-Sauce-105889 ...And that conforms to my personal opinion, as well. I would not freeze it.


I believe that the process that you use in brewing and storing your coffee can make a difference. I have a coffee maker that you load with whole bean coffee and clear, cold water. Press a button and the coffee is ground and water drips through it and a filter into a vacuum bottle type container. It stays warm for hours, and when it is no longer hot enough ...


I think that they'd be safe, presuming they're free of mold. However, I'd imagine that the flavor of the roots have likely diminished. Give them a try, let us know how the flavor was after four years in a cardboard box.


As I have noted in a couple of other answers, I have worked in the CPG (Consumer Packaged Goods) industry for almost 30 years. It is safe to say that there is not a simple answer to this question. There are so many variables that it would be difficult to even go into all of them. Before I go further, let me say that common sense goes a long way. Most food ...


"Best by" or "Best Before" usually applies to something that's going to go off in a yucky but not dangerous way. Sour Cream is a good example...It's already off. Off is what you're paying for. It's not going to get more off in a way that doesn't include some pretty disgusting looking mold. Ketchup. It's good for about two years unrefrigerated...You'll know ...

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