How should I store homemade caramels? In the fridge or room temperature?
I make caramels using a brown rice syrup. I want to make them and store them to give for Christmas gifts. How long will they keep their soft consistency without turning granulated? Could keeping them in the fridge help with maintaining freshness?
1 lb butter
2 cups brown rice syrup
2 cans sweetened condensed milk
4 cups brown sugar
I have had some caramels get a granulated texture, is the fridge helping or hurting?
Thank you !