Caramel is a simple mixture of sugar, corn syrup, water, butter and cream. It can be used in both dessert and savoury sauces, and it can be made hard enough to crackle or as a soft and chewy candy. The worst enemy of caramel candy is moisture. Losing moisture or absorbing too much of it from the air or other foods will ruin the texture of your caramels, leaving them either too sticky or too hard to eat. Correctly storing and freezing caramels can keep them edible.
Store wrapped caramels in an airtight bag or canister at room temperature. Place them in the pantry or a dry, cool cupboard. When storing homemade caramels, wrap individual pieces in cling film before placing them in a canister. Protect your caramels from moisture and they will stay fresh for up to three weeks.
Place store-bought, prewrapped caramel candies in an airtight freezer bag. Fold the bag over to press out at much air as possible, then close the bag.
Remove homemade caramels from the pan and wrap each individual candy in cling film. Transfer all the caramels to a freezer bag, remove as much air as possible and close the bag.
Label the bag with the date the caramels were bought/made. Freeze for up to six months.
Remove the caramels from the freezer a couple of hours before you wish to use them. Allowing extra time will help ensure the caramels have time to thaw completely and return to a smooth, chewy texture. Don't store different kinds of candy together. Dryer, crispier candies can absorb moisture from wetter types and lose their crunch.