Most candies will keep well for two to three weeks if stored tightly covered in a cool, dry place.
It's best to avoid storing different types of candy in the same container because hard candies will become soft and sticky, and soft candies will dry out. Candies can also trade flavors while in the same container. In other words, don't store your Crystal Candies with Southern Pralines.
Protect sticky caramels, nougats, and popcorn balls from dampness by wrapping them individually in clear plastic wrap or waxed paper.
To store brittles, toffees, and homemade marshmallows, layer them in an airtight container between sheets of waxed paper. Homemade marshmallows need to be stored in the refrigerator.
Truffles should be stored in the refrigerator in a single layer in an airtight container. To preserve the glossy finish on chocolate-covered candies, separate chocolates from one another by storing them in paper candy cups. Place in a single layer in an airtight container.
To prevent divinity from quickly drying out, store it in an airtight container lined with waxed paper.
Gumdrops are an exception to storing candies tightly covered. They need to be loosely covered so their surface remains dry. Moisture makes the sugar coating soft and sticky.
How to Make Fudge
-I'm Sue with the Better Homes and Gardens Test Kitchen. You wouldn't believe the request we get during the holidays for Fudge recipes. Turns out, this old-fashion candy is still pretty high in everyone's holiday baking list. Here are some secrets to success that'll help you make the smoothest, most delectable Fudge this year. For perfect Fudge, you need 2 key pieces of equipment; a heavy sauce pan and a good quality candy thermometer. Temperature is critical in candy-making and having these 2 things are definitely worth the investment. Before getting started, butter the inside walls of the sauce pan. This step will help prevent the sugar and the mixture from crystallizing and making the fudge grainy. Next, cook the fudge mixture according to the recipe you're following. Many call for simmering it to the soft ball stage, which means that when you drop a small amount of fudge into a cup of ice water, you should be able to shape it into a soft ball, like this. But in the Test Kitchen, we always rely on the thermometer. When it hits 236 degrees, we can be sure it's done. Beating the cooked mixture is another critical step towards smooth, creamy fudge. So once it's cooled to 110 degrees, start beating it with a wooden spoon. This is a great arm workout but pay attention to how the fudge starts to look and feel. Overtime, it'll start to lose its shine and will become noticeably thicker and harder to stir. If you under beat, the fudge will be soft but chilling it will help firm it up. And over beaten fudge may be a little crumbly but it'll still taste great stirred into ice cream. Finally pour the fudge into a pan lying with foil or parchment paper then shake it to spread the mixture evenly. Now let it set until firm before cutting. Making home-made fudge really is worth the workout when you know the Better Homes and Gardens' secret to success.
Continued on page 2: Freezing Candy