Generally, freezing candy is almost always an option if you are unable to gobble it up within two months. Kelly from Austin made homemade caramels and would like to freeze them. Caramels are best fresh and you can store them at room temperature for up to two or three weeks, layered in wax paper, separate from other candies, and placed in an airtight container. When we asked our pastry chefs about freezing – their response was “Sure, why not?” We double-checked this with Baking911.com, a reliable and comprehensive source of information about candy and baking. According to Sarah Phillips, caramels will do well frozen for up to 12 months. To store, wrap tightly in plastic wrap or aluminimum foil, then place in a labeled freezer bag. To defrost your homemade caramel, remove from freezer and let come to room temperature – in about 2 hours. Hope this helped and Happy Candy-making!

You might also be interested in our Chocolate Truffle audio class and recipes with Carole Bloom.