|MadSci Network: Chemistry|
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.
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