Hi Patricia. Yes, it definitely softens, as it warms. It goes from something like a cheesecake texture to like a smooth mayonnaise (but in a good way!). It never “melts”, unless you were to really cook it or put it in a really warm spot, like the back of a stove. Even then, it’ll most just “break”. How quickly it goes from cool to soft depends on the temperature where you are, how thick you’ve made it, etc. Roughly, however … an hour to get noticeable texture difference, maybe 2 or 3 to get room temperature soft. I think it could keep in the fridge for 5 to 6 days. Keep it chill and covered. I wouldn’t go a full week, but close to a week should suffice. I’d make a batch, split it into 6 parts, enjoy 1 part right away and you have 5 more portions … one each night for the next 5 nights.

I hope this helps!

without adding the sugar? Just curious.

Thanks.

—Reply posted by DJ on 10/1/2017
I realize this is months later, but I’m just now seeing it. I can’t imagine this without some form of sweetener. It’d still be completely edible, but would be neither here nor there, in my opinion. Without adding sweetener, it’d be like a subtle vanilla dip for crackers … which just doesn’t quite add up in my mind. Better to skip the vanilla and embrace the fact that it’s now savory and throw some herbs in there, some cheese, some chopped shallots and garlic, etc. All this said, I personally don’t believe anything is wrong with erythritol. I hope this helps! 😀