method of producing caramel with a filling interlayered with caramel mass

Caramel is an inexpensive candy made primarily from sugar with the addition of water and molasses. The same composition of ingredients is present in all known candies. But unlike porous caramel, they have a denser structure. Everyone seems to know how caramel should be stored, but nevertheless, even such simple candies must be kept in certain conditions. Let's figure it out.

How to choose

Classic caramel based on natural products is the most harmless type of candy. Its color varies from white to cream or brown if the sweet contains cocoa.

Bright pink, green, and blue shades of confectionery products always indicate the use of dyes. And this is no longer a good sign, even if the manufacturer claims that they are natural.

The filling of this kind of sweets is also not always completely natural and traditional. The most neutral are considered:

  • various fruit (berry) purees,
  • apricot jam,
  • marzipan,
  • nut or nut-chocolate paste.

Caramel, made in a confectionery factory with modern equipment, has a clear shape with an even, sealed seam.

Fresh candies do not have cracks or delaminations, and their color must be uniform and correspond to the type of product stated on the label.

Taste qualities should also indicate a specific name of confectionery product without the presence of extraneous taste and aroma.

Candies without wrappers should be treated with a protective compound that will prevent them from sticking together with a slight increase in storage temperature. But even if a slight gluing occurs, when shaken, the sweetness should separate and return to its original form.

If the storage period and conditions of caramel have been violated, it may stick together, forming lumps. At the same time, its filler acquires an unpleasant specific taste.

GOST 4570-93 candies. general technical conditions


Cakes and pastries cannot withstand storage and long-distance transportation.
Therefore, they are produced everywhere, in bakeries, catering establishments, restaurants and cafes. Products must be sold in places of production (with the exception of shelf-stable cakes, such as “Enchantress”). Products are often made according to their own recipes and it is important that attention is paid to their safety. To do this, safe raw materials must be used and the optimal moisture content of the products and the sugar content in the liquid phase must be observed. At any enterprise, through calculations and analyses, the moisture content of products and the sugar content in the liquid phase can be determined. Technical specifications strictly regulate the terms and conditions of storage of this group of products. Cakes and pastries with cream and fruit finishing should be stored in refrigerated cabinets and chambers at a temperature of (4 ± 2) °C.

Shelf life

How and for how long should you store caramel made using standard technologies? Quite a long time, but when liquid appears under the wrapper, the candy is most likely too old and unsuitable for consumption. In general, the shelf life of caramel depends on its type and the presence (composition) of the filling:

  • candies with fruit, berry, honey, fondant filling – up to 6 months;
  • different types of candy caramel – more than 6 months;
  • candies with nut-chocolate filling, glazed - about 4 months;
  • caramel coated with fat-based glaze – up to 1 month;
  • shaped candies and “straw”-type products – 2 weeks;
  • soft and semi-hard types of caramel – 1.5 months.

Shelf life of caramel

  • Shelf life: 6 months
  • Shelf life: 6 months
  • Shelf life in the refrigerator: not specified
  • Freezer life: not specified

Caramel is a very common type of candy that many people can afford. The low price of this product is due to the fact that it is manufactured using economical and fairly simple components. These are: sugar, water and molasses. The same ingredients are used to make candy. Molasses, which is used for caramel, is starch that has been broken down with acid to produce a stretchy mass. Caramel and candy have slight differences. It is more airy and is specially inflated with air. Thanks to this, it becomes softer and can be given to children, as it is safe.

The name caramel itself comes from Latin. Canamella literally means sugar cane. It is difficult to name the exact time when these sweets appeared. But Indian Dalits began roasting sugar cane over fire more than 2,000 years ago. Thus, the first caramel was made. Many countries have mastered the caramel technique. Among them are Great Britain, America and France. Each of them considers herself the boss of the caramel production. The technology for producing this product began to develop in the 14th century. In America, caramel was cooked in boilers specially prepared for this purpose. Lollipop or caramel on a stick was very common in France and Russia. Among the French, only those who belonged to the elite could afford caramel. But in our country, caramel figurines also delighted ordinary people. Caramel cockerels, houses and fish were very common. At first, molds for making candy were made of wood, and then metal ones began to appear. In 1899, Karl Soldan from Germany created medicinal caramel using medicinal herbs. The country became very famous thanks to his invention. In the very beginning, copper boilers were used to produce caramel. In them, sugar and water were heated over an open fire. This process was supervised by a master pastry chef who had a special thermometer. They could check when the required temperature was reached. After this, the mass was immediately poured into a pre-prepared form. Deep and heavy cauldrons became the ancestors of special stoves with a vacuum cooling system for caramel in the form of syrup. The more time passed, the more different types of caramel appeared. It had different shapes and fillings. The production of these sweets continues today, and the machines for their production are also being improved.

Classic caramel can be considered the healthiest. It can be creamy white or brown. If the candies have bright colors, for example, pink or red, then dyes were used during production. Therefore, you should always look at the expiration date of caramel and its composition. As for candy fillings, those that are traditional can be considered safe for human health. This could be fruit and berry puree, apricots. If fruits or berries are included, it means that the caramel is enriched with pectin, which is beneficial for humans. Thanks to it, cholesterol levels decrease, metabolism stabilizes, and peripheral circulation begins to improve. But the most important property of pectin is that it can cleanse the human body of harmful substances. He carefully collects everything unnecessary without disturbing the bacteriological balance. Whether there is pectin in a candy can be determined by the consistency of the filling and its shade. Marzipan, nut and chocolate-nut caramel are also considered healthy. Adults can eat sweets with liqueur filling. Caramel is an excellent treat that can be used as a dessert or simply eaten instead of sweets. If production technologies and proper storage are followed, the candies can last quite a long time. The expiration date of caramel can also be checked by the presence of liquid under the wrapper. Candies should be stored in a dark place out of direct sunlight. Suitable storage temperature is + 18 degrees with a humidity of 75 percent. The shelf life of figured caramel is from 15 days; candy with fruit, berry and chalk fondant filling can be stored for up to 6 months in appropriate conditions.

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Storage conditions

Caramel should be stored in a cool, dark place. Foods and substances with a strong odor should not be kept near sweets.

The storage temperature of caramel is +15°C - +18°C with a humidity of 75%. Given the increased hygroscopicity of this product, it should be kept in hermetically sealed, moisture-proof packaging. Storing sweets without packaging in damp rooms leads to their rapid moistening. After this, they stick together and lose their presentation.

Storage conditions and shelf life of confectionery products

With this, things are more complicated, because the expiration date of weighted goods is indicated only on the box. There are few options here: either ask the seller, who is obliged to provide you with all the necessary information, or open the candy and evaluate the quality yourself.

Product quality indicators

  1. High-quality candies have a shiny, smooth and even surface, without sagging or streaks.
  2. The filling is homogeneous, without falling out of sugar crystals.
  3. The aroma should be pronounced, without foreign odors.

Possible defects

  1. A whitish coating occurs due to improper storage conditions.
  2. Lack of gloss and surface wetting occurs due to improper storage.

Candy in a box Everything is much simpler with packaged products. The shelf life of the chocolates in the box is indicated by the manufacturer.

Homemade sweets

How long homemade caramel can be stored will depend on its composition and method of preparation.

If the product consists of sugar and any natural coloring based on the juice of berries, cocoa, citrus fruits, etc., it can be kept in the refrigerator in a tightly closed container.

The hot mass is poured into clean, dry containers, tightly closed and left on the table until it cools completely. After this, the product is sent to the refrigerator shelf, where it finally thickens.

Storing homemade caramel in the refrigerator can last up to 2 months. You can warm it up for further use using a water bath or microwave.

How to find out the expiration date of loose sweets? Note to those with a sweet tooth!


  • In one case: chocolates, bars and cookies differ significantly in the production method, and the factor influencing the guaranteed shelf life of these products is the structure of the lipid complex.
  • In another case: with completely different manufacturing technologies for gingerbread, marshmallows, and fudge, the main factor determining shelf life is considered to be desorption, which causes drying (hardening) of the products during storage.
  • Maintaining the proper quality of such various products as waffles and caramel depends on a common indicator - absorption, the ability to absorb moisture from the outside.

What are the possibilities for increasing the guaranteed shelf life of confectionery products? In the first case, changes in the structure of the lipid complex primarily depend on the oxidative capacity of fats.

Shelf life of different types of sweets

The shelf life of sweets depends on their composition, filling and various components.

  1. Caramel and lollipops can be stored for up to 6 months. At the same time, caramel covered with chocolate or with milk filling retains freshness and taste for less than 3 months.
  2. The shelf life of iris is quite long - up to 3 years from the date of production.
  3. The fondant can be stored from several days to several months (depend on the manufacturer and whether the sweets were packaged or purchased in bulk).
  4. Marzipan will be good for 4 to 12 months.
  5. Storing chocolate depends on many nuances. Candies made from unsweetened dark chocolate can be stored for up to a year, and from bitter chocolate – 1 – 2 years. Truffles are good for six months to a year, and white chocolate products are good for about a month. Milk chocolate will remain good for 6 - 10 months, assorted chocolate with different fillings - usually up to 3 months. Fruit or liqueur candies are stored for up to six months, with praline filling - 2-3 months.
  6. The “bars” are good for about 6 months.
  7. Jelly candies can be stored for 3 to 12 months.
  8. The shelf life of wafer sweets is approximately six months.

In any case, the manufacturer may have its own subtleties in the composition of the sweets, and this must be taken into account. However, if the factory shelf life of this type of candy is higher than generally accepted, it is better to focus on the latter.

How to store chocolates

Natural chocolate consists of cocoa powder, cocoa beans, cocoa butter, and powdered sugar. And if it is dairy, dry milk and cream are added to it.

When producing cheaper chocolate products, coconut, soy or peanut butter is used instead of cocoa butter. It also happens that instead of natural ingredients, artificial substitutes, preservatives and flavor enhancers are added to sweetness. Based on this, you need to carefully study the composition of the product, and then decide whether it is worth buying.

Chocolates should be stored in a dry, dark place, away from spices and other sources of strong odors. It should be remembered that chocolate is very sensitive to the environment.

It is not advisable to store chocolates in the refrigerator, since the optimal storage temperature for them is considered to be +16°C -+20°C. In a warmer place, the icing will begin to melt. And in the cold, cocoa butter is released, as a result of which the product becomes covered with a “gray” coating. At the same time, it can be eaten, but the taste of such a product changes.

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