Post Punk Kitchen Forum

I'm wanting to get a jump on some Christmas goodies. Do chocolate candies freeze well? I'm thinking pb cups, choc nut clusters, etc.

I would think that those things would keep at room temperature just fine. After all, you only use components that are also shelf stable, right? Like pb, nuts, chocolate, sugar, EB etc.?

To me, three to four weeks seems like a lot of time to let home made candy sit around, but maybe you have a point, Lily. I usually freeze or refrigerate my nuts (heh heh), but I hate to think of putting finished candies in the fridge where they might pick up onion/garlic or other odors.

But, as you've pointed out, keeping them at room temp for awhile would probably be ok. I suppose I could start with cookies now and freeze them, & put the candies off until next week, and then just keep them in a cool, dry spot.

You're likely to lose the shine on chocolate coated things if you freeze them.

I agree with dropscone. I have frozen chocolate candy but it looks a bit dusky afterwards. It tastes just as good, though, and does not crack or suffer in any other way.

You may want to freeze each piece individually on wax paper on a flat surface (like a cookie sheet) first to make sure they don't stick together, and separate when thawing for the same reason.

I second Lily's comment - I make chocolates every year at Christmas, and I've kept them hanging around at room temp for a month without any problems. Freezing is unneccessary and will wreck the chocolate.

Also, PB cup tip - for the filling, mix the peanut butter with some melted white chocolate (or regular chocolate if you can't get vegan white) and it will set up nicer and be more "candy-like" than just plain PB.