8/20/ 

Caramel apples are the most popular product at Apple Tree Chocolate in Norman, Oklahoma. With experience producing nearly 50,000 caramel apples each year, Owner, and RCI member, Scotty Jackson, shares tips for making caramel apples last.

If your recipe is solid, and you aren’t experiencing any cold flow or separation, then your caramel should last for months on end. Unfortunately, the apple, itself, will not.

To extend the shelf life of the apples, there are two critical steps: removing the wax from the apple and ensuring the caramel adheres properly. The wax must be removed to allow the caramel to stick. Some use a mixture of 4 parts water to 1 part apple cider vinegar, but Apple Tree Chocolate prefers an antimicrobial wash from Sysco Foods. After washing, the apples are wiped down and allowed to air dry overnight. Regardless, it’s a step you cannot afford to skip. Caramel may stick at first, but without removing the wax it will start slipping away after 24-48 hours.

The shelf life of the apples is also subject to the time of year, due to the humidity levels and average temperature in-store—which is naturally cooler in the winter months. The shelf life of caramel apples also varies with the seasons. During the summer in Oklahoma, Apple Tree Chocolates’ caramel apples typically last 7 to 8 days after washed, while in winter, they can last up to 10 days

Managing inventory effectively is crucial; using the "first-in-first-out" method helps ensure freshness. If an apple isn’t up to your standard or nearing the end of its shelf life, consider cutting it up and offering it up as a sample to customers, providing a sweet treat for shoppers and potentially increasing sales.

3 Tips for Extending Shelf Life

• Remove the Wax
  Wash apples the night before dipping in caramel and allow to air dry. Washing more than 24 hours in advance is not recommended.

• Stick the Apples
  This step should be done towards the end of preparation. If you do this a day early then your clock starts a day early.

• Check the Humidity 
  Apples are best kept in environments with 25% to 40% humidity. During warmer months, caramel may need to be cooked a bit longer. During fall and winter, the ideal cooking temperature at Apple Tree is around 237°F, but during an especially rainy spring, or a typical summer month, they will cook caramel to approximately 241°F. Testing for a soft ball consistency can help ensure the caramel is properly cooked.

If you’re interested in learning more about all things caramel, attend RCI’s Fall Regional Conference September 16-18, 2024. Experience an EduTour at Bomboy's Home Made Candy, plus more education and demonstrations to help you refine your caramel recipes and develop new and unique varieties. Additionally, tour two Baltimore-based candy companies and take part in a hands-on caramel apple demonstration. Register by August 23, 2024 for discounted rates.

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We all know even the very best confections don’t stay fresh forever, but did you know your choice of packaging could either be helping or hindering your fight for freshness? While packaging is often selected for visual appeal, it can impact the shelf life of your products.

Understanding how packaging affects shelf life can help you better serve your customers and your bottom line. As part two of a three-week series, we’ll continue to share insight from RCI member Randy Hofberger of R&D Consultants on how to prolong the shelf life of your confections with the right packaging. Missed last week? Scroll down or click here to read it first.

This week we’re exploring how to slow rancidity caused by exposure to oxygen. Oxidative rancidity happens when oxygen and unsaturated fats produce rancid odors and flavors. Having a good oxygen barrier coating will reduce oxygen from entering the package. However, a good oxygen barrier is only affective if the packaging is properly sealed. Additionally, if there is oxygen in the head space of the package, oxidative rancidity can still occur.

Test your seal
The best packaging doesn’t mean much unless it is properly sealed. Packaging should be evaluated to make sure there is proper seal integrity. While there are more sophisticated tests, a simple squeeze of a sealed bar will indicate that you are doing things right if the packaging stays “puffed.” Twist wrapped items don’t have a lot of protection unless there is an outer bag or container to keep things sealed.

Toffee is generally more susceptible to oxidative rancidity, which is why it is often nitrogen flushed or vacuum sealed to exclude oxygen from the package. Having a good oxygen barrier also helps prevent off-odors from entering your packaging (think when lemon candies are placed next to coffee or mint-flavored candies). Also, a good oxygen barrier package will reduce the amount of flavor notes leaving the package.

Take a Control Sample
How do you take a control sample to see if your packaging is the cause of a shorter-than-desired shelf life? First, place finished product into a sealed plastic bag and then into a sealed glass jar or container. Next, compare it to the shelf-life of your standard packaged product on a regularly scheduled basis. If there is a significant difference in how quickly your product ages in your standard packaging, it may be time to make a change to your packaging.

As was discussed in the previous blog post, limiting exposure to sunlight can prolong shelf life, as will reducing oxygen exposure and adding an oxygen barrier to your packaged products. Next week, we will explore how to utilize packaging to slow the effects of moisture exposure, plus compare the efficiency of different materials as barriers for both moisture and oxygen.

Crave more?Click here to subscribe and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices.  Follow us on Facebook for even more sweet inspiration.

The sun is shining (hopefully), temperatures are rising, and the smell of spring is in the air—and certainly in your candy kitchen—as you create your delectable springtime confections. RCI member, LorAnn Oils, shares how you can take your chocolates and confections to the next level of perfection with a favorite secret ingredient—soy lecithin!

What Is Soy Lecithin?
Lecithin is an emulsifier used in foods to stabilize other recipe ingredients that do not inherently mix well. This naturally thick extract comes from soybeans and has super-charged emulsification abilities that produce perfectly blended gravies, dressings and sauces. For candy lovers, it’s the qualities lecithin adds to confections that are the cause for excitement!

Benefits of Using Soy Lecithin in Confections
When it comes to the confectionery world, lecithin is used as a natural emulsifier, preservative, antioxidant and flavor protector in chocolates and candies. Two ingredients we know do not live in perfect harmony: oil and water. The ability to keep oils and fats from separating makes lecithin ideal. Think of lecithin as the requisite sidekick for chocolates and buttery candies. Its emulsifying properties improve mixability, which enhances the texture of buttery candies and chocolates, while protecting the flavor. Lecithin’s emulsification magic also keeps candy from developing an oily residue on the outside, giving confections a beautifully smooth finish customers will appreciate.

The addition of lecithin can also extend shelf life thanks to the presence of antioxidants which help to slow the oxidation of fats and control crystallization. This is great news for professional confectioners, because it reduces the risk of mold developing and keeps chocolates, caramels and other buttery candies fresher longer.

Ask your supplier, as some soy lecithin products may be gluten-free and vegan-friendly, making it a perfect option for customers who have special dietary needs. Keep reading for a variety of ways you can use lecithin in the following candy creations.

Chocolates
Incorporating lecithin into melted chocolate can help it flow more smoothly and consistently. Lecithin acts as a binder in chocolate, helping cocoa solids, sugar and milk better adhere to the cocoa butter. Adding just a small amount of lecithin to melted chocolate keeps the chocolate from spreading too quickly so it doesn’t seize or thicken. Lecithin is also a more cost-effective option than cocoa butter and less is needed. Usage recommendation is 0.25 – 0.50% lecithin per total batch. Too much lecithin can have the reverse effect and cause chocolate to thicken.

Caramels, Toffees and Brittles
A common problem for candy makers is the stickiness of their products, particularly in toffee and brittles where the butter and sugar tend to separate during the cooking process. Luckily, lecithin helps to minimize this issue by allowing the butterfat to mix with the moisture in the batch. Lecithin can also help prevent caramels from sticking to their wrappers or wax papers. Usage should be limited to 0.20-0.40% of the total batch to achieve the best results.

Caramel Popcorn
For caramel popcorn, adding a little lecithin and oil at the very end will help your creamy caramel evenly coat the popcorn and reduce clumping.

Cinnamon Candies
When making hard candy, cinnamon oil is a flavor that may not stay completely mixed into the candy syrup and can float to the top. To help the oil stay mixed, stir a small amount of lecithin into the boiled candy syrup. Since lecithin is an emulsifying agent, it helps keep oils evenly mixed and emulsified throughout the batch. We recommend adding 1/4 teaspoon of lecithin per cup of sugar.

When making hard candy, it can be difficult to keep certain flavors, specifically cinnamon oil, evenly mixed throughout the candy syrup. To prevent cinnamon oil from floating to the top of your hard candy mixture, stir in a small amount of lecithin into the boiled candy syrup. As an emulsifying agent, lecithin helps to keep oils evenly distributed throughout the batch. LorAnn Oils recommends adding 1/4 teaspoon of lecithin per cup of sugar.

Now you can see why soy lecithin is a favorite secret ingredient for many candy makers and chocolatiers. Not only does it provide a range of functional benefits, but it also helps to create a smoother, more consistent product with a longer shelf life. With its natural and clean label ingredients, soy lecithin is an easy and cost-effective solution to improve the texture and flavor of chocolates and other confections.

Crave more?Click here to subscribe and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Follow us on Facebook for even more sweet inspiration.