The Best Tips for Storing Homemade Candy from Our Test Kitchen Pros (2024)

FAQs

The Best Tips for Storing Homemade Candy from Our Test Kitchen Pros? ›

Protect truffles, caramels, and nougats from dampness by wrapping them individually in clear plastic wrap. Chocolate candies will last up to 2 weeks in the fridge. Caramels can be stored at room temperature for up to 2 weeks. Store popcorn balls this way, too, but consume within one week for the best quality.

Protect Candy in the Pantry.

While different types of candy have different storage requirements, the pantry is generally a safe place to stash sweets. Airtight storage in a cool place will ensure a longer shelf-life. Some treats may also be frozen.

But before you put chocolate in the fridge, first wrap it tightly to protect against odors and condensation, then seal it in an airtight container. When you take it out, let it come back to room temperature before unwrapping. This will keep your chocolates edible for anywhere from three to six months.

Hard candies can last up to one year if they're stored in a cool, dry place away from humidity and heat. To keep hard candies from absorbing moisture from the air and other nearby treats, sprinkle them with finely ground sugar before stashing them in an airtight glass jar.

Most candies will keep 2 to 3 weeks (if not longer) if stored tightly covered in a cool, dry place or in the refrigerator. It's best to avoid storing different types of candy together in the same container because hard candies will become soft and sticky, and soft candies will dry out.

Store your candy in a cool – room temp or slightly less – and dry place. If it contains nuts or chocolate, it'll expire faster. If not, the less moisture and fat that type of candy has, the longer it will last. Upper end on lifespan for the most persevering candies is two years, but most are about 6 months.

We asked Lee Zimmerman of Zimmerman's Nuts & Candy in Penbrook and various chocolate companies for their tips on keeping that treat tasty for longer. Follow the 50/50 rule. Zimmerman recommends that candy generally be stored at around 50 degrees and 50 percent relative humidity.

If the sugar mixture is not cooked to the proper temperature (the hard-crack stage 300-310° F {149-154° C.} or if you are working in a kitchen with high humidity, chances are your candy is retaining too much moisture.

Sugar has a sticking point that is around 10 degrees Celsius higher than its glass transition temperature Tg value. Stickiness will result from a low cooking temperature. Packing materials that aren't up to snuff. In the processing area, there is more humidity.

300° F–310° F

The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent.

How to preserve sweets for a long time? ›

Use airtight containers: Place the sweets in airtight containers to prevent moisture and air from affecting their quality. Keep away from strong odors: Indian sweets easily absorb strong odors. Store them away from pungent foods in the refrigerator or pantry.

Do they expire? “Yes, candy does expire, but the good news is that most types of candy are good to eat for six to 12 months,” says registered oncology dietician, Kaitlin Mckenzie.

To speed that process along, leave the candy in a loosely covered container with a damp paper towel. If the candy is not wrapped, place a double sheet of plastic wrap between the damp towel and the candy. Change the damp towel every two to three days. It will still probably take a month or so for the candy to soften.