Suffer from sweaty sea salt caramels? Take tips from fellow candy makers and RCI members on how to avoid this common problem, as discussed through RCI’s member forum, List Serve.

 

“We are looking for a high-quality sea salt for our caramels. We experience problems when storing salted caramels in our cool room (50 degrees – 50% humidity). The sea salt seems to sweat or become clear on the caramel when stored.” - M. Mootz, Michael Mootz Candies, Inc.

 

“We do not store our sea salt caramels at a reduced temperature due to similar issues, we store [sea salt caramels] at factory room temperature.” – T. Hicklin, Candy House Gourmet

 

“Some salts are harder than others. Pink Himalayan sea salt is harder and more dense. It is less likely to absorb moisture.” – R. Hofberger, (retired)

 

“I would recommend dehumidifying to at least 40%. If that can’t be done, shrink wrap the boxes/cases. Completely enclose the product and then store. It works very well.” – Marty Lyp, Peterbrooke Chocolatier

 

If you’re a member of RCI and you would like to get in on the conversation, click here to subscribe to List Serve. Not a member? Click here to learn how RCI can help you build your sweet business. 

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Tags:  Candy Making  Caramel  Caramels  List Serve  Owning a Business  Problem Candy  Productivity  Quality Control