Planning a baking Week-end
Wondering what will freeze well. Grandkids and I are making caramel tartlettes. They have melted chocolate and caramel in the center and are topped with pecans. Also doing thumbprint cookies with the Hershey's kiss in the middle,some dipped pretzels,almond roca, and not sure what else. I'm sure the thumbprints will freeze OK but what about the Caramel.?. Will it be gooey again after it thaws?
Thanks for any help. Oh, one more, the Mexican Wedding Cookies.
+1 - Several of my Christmas cookie recipes have caramel (toppings, fillings etc) and I never have any issues after freezing them.
As greygarious points out, adequate wrapping is the key. I use tins and tupperware containers that are lined with waxed paper. Waxed paper is placed between each layer of cookies and where tins are being used, it sometimes helps to leave some waxed paper extending beyond the rim of the tin so that the lid fits more snugly.