"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Candies and Chocolates
Click Here to Login
Thread Tools Display Modes
Old 08-15-2006, 06:20 PM   #1
Join Date: Aug 2006
Posts: 72
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.)


D_Blackwell is offline   Reply With Quote
Old 08-15-2006, 07:07 PM   #2
Hospitality Queen
jkath's Avatar
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
I think I remember Alton Brown having a show with this, but I cannot find the info on foodtv.com. I'm thinking it was a week, refrigerated, but I could be way off!

Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Old 08-15-2006, 08:18 PM   #3
Assistant Cook
Sugarcreations's Avatar
Join Date: Aug 2006
Location: South Carolina
Posts: 20
Your best bet is to wrap them individually in wax paper and store them in an airtight container in a cool dry place they'll last up to a week this way. You have to remember also that cold is sugars second worst enemy next to moisture. The reason they go soft is because the fructose in granulated sugar sucks up moisture. In candy making its best to use a sugar low in fructose especially hard candies.

Rgds Sugarcreations
Mad Sugar Artists Society making flaming tracks!!
Sugarcreations is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:15 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.