Subject: How can I reduce the effect of sugar blush, over time, in candy?

I make praline candy composed of cane sugar, pecans, Evaporated Milk, 
butter, margarine, vanilla and corn syrup. After 14 days, the 
recrystallized sugar at the surface of the candy is overpowering. The candy 
no longer has a creamy texture, but a griitty texture. I would like to know 
how to delay the recrystallization without altering the taste of the candy 
and without adding preservatives.
I currently place the candy into sealed plastic bags and this does nothing 
to slow down the process.

Re: How can I reduce the effect of sugar blush, over time, in candy?