Fleur de sel caramel
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The worst enemy of caramel candy is moisture. Losing moisture or absorbing too much of it from the air or other foods will ruin the texture of your caramels, leaving them either too sticky or too hard to eat. While the candy is a simple mixture of sugar, corn syrup, water, butter and cream, its makeup means you need to correctly store or freeze it to keep it tasty and edible.

Put wrapped caramels in an airtight bag or canister in the pantry or a dry, cool cupboard. Wrap homemade caramel pieces individually in plastic wrap before placing them in a canister or zip-top plastic bag. Protect your caramels from moisture and they will stay fresh for up to three weeks at room temperature.

Put the wrapped caramels in a freezer bag, press out excess air and then seal the bag.

Label the bag with the date and put it in the freezer. The caramels will stay fresh for up to six months.


Remove the caramels from the freezer a couple of hours before you wish to use them. Allowing extra time will help ensure the caramels have time to thaw completely and return to a smooth, chewy texture.


Don't store different kinds of candy together. Drier, crispier candies can absorb moisture from wetter types and lose their crunch.