Can I refrigerate soft caramels?
I have made some really good caramels, but it is awfully hot here so I can't just leave them out as would ordinarily be the case. The pieces are well wrapped in plastic, so they are holding shape ok, but are just too too soft simply because of the air temperature. Would it hurt my caramels (thinking about affecting the sugars) to refrigerate them? I put a few in overnight, and they turned hard as rocks, but seemed to soften nicely after being taken out. Doesn't seem to change taste or texture, but I'm just guessing at the best way to store. The yield is about 150 pieces, so I need to take care of them.
Follow-up question: If I can keep them refrigerated, what is a reasonable amount of time to hold them for? Also, same question if I can't refrigerate them? (If this is a possible factor, the recipe used 1 pint of heavy cream.)