16188 views| 12 comments
Copyright © 2000 Sarah Phillips CraftyBaking.com All rights reserved.
The proper storage of ingredients and baked goods are essential to food safety.
Click the Food Storage Chart for Cupboard/Pantry, Refrigerator, and Freezer to learn how long you may keep many items found in your kitchen/pantry.
SARAH SAYS: With every CraftyBaking.com recipe, we have carefully researched and have indicated the proper storage guidelines.
If you have any baking or recipe questions, please post them in our Forum, where they will be answered shortly.
Candy is always stored according to its type. Airtight storage in a cool place is best.
Keeping candy for short term (two months or less):
Protect taffies, caramels, nougats, and popcorn balls from dampness by wrapping them individually in clear plastic wrap;
Store individually wrapped candies in boxes, tins or cartons with tight-fitting lids.
Exception: For small hard candies, sprinkle candy with finely ground sugar (not powdered) and store in jar with tight-fitting lid.
Do not mix candies that absorb moisture (caramels, mints, hard candies) in the same container as candies that lose moisture (fudge, fondants, meringues). If these types of candies are mixed, the hard candies will become sticky. For instance, brittles soften if stored with creamy candies.
Use waxed paper to individually wrap or separate layers of fudge in storage container.
Keeping candy for long term (up to 12 months): Most candies freeze well for longer storage. Wrap tightly in plastic food wrap or aluminum foil. Be sure to label with contents and date. When ready to eat, thaw wrapped candy at room temperature for 1 to 2 hours.
Truffles can be frozen for up to 2 months.
Toffee can be frozen for up to 2 months
Most caramels should be stored about 2 weeks at room temperature
Nut brittles should be stored about 1 week at room temperature
NOTE: Be careful when freezing - I make all of my candy that freezes well first and save things like caramels till last. Be sure to use coating chocolate for candies that need to be dipped, otherwise freezing and storing can cause "bloom", which is when the cocoa butter comes to the surface and causes gray or white streaks and dots - it doesn't mean that the candy has spoiled but it doesn't look very nice.