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From: Sarah Phillips
Date: 11 Jun 2002
Time: 18:11:15
Remote Name: 64.81.210.89
The raspberry puree will mold. If you are keeping truffles for more than a couple of days, freeze them if they have fruit fillings. It sounds like the caramels need to be stored in a dry, cool place. Sugar attracts moisture and that's probably why they are sugaring out. I like to dstore mine with some sort of moisture absorber--Place the sugar in an airtight container and use a desiccant if you have a continued problem. It is a food safe hydrating agent which attracts moisture from the atmosphere. It adsorbs and holds particles of water to itself. Check out: http://www.safetycentral.com/moisabdespac.html The caramels could have also caramelized during cooking, but you would have known immediately because they'd taste gritty from the sugar crystals. For more about crystallization: http://www.baking911.com/candy_101_crystallization.htm