While most candy will not expire in the sense that it can make a person ill if eaten, expired candy will be tasteless, misshapen and can even be moldy. There is such a thing as fresh candy because candy can soften, discolor and expire. The American Consumerist suggests that it is not a good idea to eat candy that is not fresh candy. Odds are, it will come back to life again. And even if you are panic-buying your favorite candy before the factory shuts down, there’s no reason to go to extremes, like vacuum sealing it. There are lots more inexpensive candies out there. In general, if a candy doesn’t look or feel like it should, you should probably consider moving on. It could even turn moldy if the candy contains nuts or fruit. Crystallization of the sugar has likely affected the candy and it may taste off or change in color. What to Look ForĪccording to Aramouni’s colleague Karen Blakeslee, an unusual amount of sticky-ness or a grainy type of texture is a good indication that it’s time to throw that candy out. We recommend storing it in a dark and dry place where it won’t get much exposure to air flow. Gummy candy, for example, can melt together at high temperatures.įor these reasons, it’s best to store candy at room temperature. Wrappers can stick, colors can change, melting (and re-solidifying) can happen. If left to sit too long or if exposed to extreme temperatures, most candy will be seriously affected to the point where you might not want to eat or present it to guests anymore. It’s caused by the cocoa butter separating from the sugar. Cold temperatures can cause this too, for all you who love putting candy in the fridge or freezer. With chocolate, heat can cause it to sweat and form a white or gray film on it called a “chocolate bloom.” A bloom doesn’t make it unsafe to eat, just not as pretty. It causes candy to melt or get sticky, and the more moisture a candy has the more easily affected it will be by heat. Speaking of conditions, they are a big deal too. Greater caution should therefore be used with these types of candy.ĭark chocolate tends to hold up better than milk or white chocolate, but none of them should be kept more than 8-10 months under the best of conditions. Anything with chocolate, fruit or nuts also carries a risk of mold after some time. These other ingredients are the weak links that make candy vulnerable to discoloration, and changes in flavor and texture.īasically, the recipe breaks down over time. There are all types of ingredients like fats that help the flavoring, texture and shape of candy. That doesn’t mean it’ll still look or taste good. “It depends on the properties of the candy,” he said. In terms of health only, the shelf life of some dry hard candies may be years according to food scientist Fadi Aramouni at Kansas State University. Ancient civilizations used it to extend the usable life of fruit and other foods.
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