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Old 12-09-2008, 10:17 PM   #11
Executive Chef
Join Date: Jul 2008
Location: central Ohio
Posts: 3,131
Ok thanks, I was worried because I know Cali is warmer and was wondering if I should leave out chocolate coated stuff....I'm slowly building a list of ideas and possibilities

"Many people have eaten my cooking & gone on to lead Normal lives."

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Old 12-10-2008, 09:11 PM   #12
Head Chef
Join Date: Dec 2004
Location: N.E., Ohio
Posts: 1,644
Dee, anything that needs to be refrigerated should not be sent via mail. Cream can spoil and butter can go rancid. You also have to consider the climate you are mailing to--if humid, toffees, caramels, buttercrunch can become sticky--if too hot, chocolates can melt.

If you must, go to a local chocolate shop and ask them how they ship--do they use a cold pack, styrofoam and overnight?

My biggest concern usually has to do with not making people ill--so if something can spoil, I don't risk it and mail it.

Things like rum and bourbon balls mail well but often need to be redredged in sifted powdered sugar before serving, unless your friends aren't picky.

PieSusan is offline   Reply With Quote
Old 12-19-2008, 07:20 PM   #13
Assistant Cook
Join Date: Dec 2008
Posts: 3
Here are some ideas for shipping candy: peanut butter melt aways, fudge, peanut brittle, caramel corn, almond bark, and chocolate covered pretzels.
Good luck!
zdeb is offline   Reply With Quote
Old 12-21-2008, 06:39 AM   #14
Master Chef
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
If you are worried about getting someone sick, just make a batch and send it my way and I will sure to let you know how it turns out!


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