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?
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