I made a butterscotch sauce for a butterbeer cupcake, but I have about a cup of the sauce left. How long can I leave it in the fridge since it has heavy cream? Can I freeze it? I imagine for most purposes, caramel and butterscotch sauces will have the same storage methods.
This similar (also has heavy cream) recipe from epicurious recommends: "Room temperature, up to 3 days; refrigerated, at least 3 months."
...And that conforms to my personal opinion, as well. I would not freeze it.