The spookiest time of the year is here, and it brings with it a plethora of chocolates, chews, caramels, nougat, crunches, bars and patties. The National Retail Federation estimates Americans will spend nearly $2.6 billion on candy this Halloween. While many people buy candy in anticipation of trick-or-treating, others take advantage of the day-after-Halloween sales to stock up on their pantries. According to FiveThirtyEight, chocolate treats like Reese’s Peanut Butter Cups and Twix make up the majority of sweets purchased. investigation These fun-sized candies are popular in this country. Chocolate His candies may top the Halloween popularity rankings, but fruity varieties like Starbursts, Skittles, and gummies aren’t far behind (and, of course, the controversial Candy His Cones) is).
Certain types of sweets include: Preservative Designed to prevent spoilage. Butylated hydroxyanisole and the antioxidant TBHQ, found in chocolate candies such as Reese’s Peanut Butter Cups, both help prevent fats from spoiling, while citric acid, found in candies such as Skittles and Lemon Drops, reduces acidity. It serves the dual purpose of feeding and maintaining freshness. .
But that doesn’t mean those candies will last forever, and it’s important to know when a seasonal candy is past its prime in the unlikely event that it lingers in your home beyond November. . Here’s a handy guide to show you just how much you can still enjoy the fruits of your trick-or-treating efforts long after Halloween.
What causes sweets to spoil?
The shelf life of candy is directly affected by its ingredients. “The main culprit in most sugar-based confections is that they lose moisture and dry out,” said Richard W. Hertel, a professor of food engineering at the University of Wisconsin. “If you find an old box of Peeps or Dots or jelly beans, you know what that means.” Packaging helps preserve the shelf life of sugar-based candies. These candies are often wrapped in plastic to prevent moisture loss, but if you open the package and expose the candy to air, it can dry out within days to weeks.
There are several reasons why chocolate goes bad. “One is the formation of fat blooms, where cocoa butter recrystallizes as white spots on the surface,” Hertel says. Especially if it’s milk chocolate, this can make the candy smell bad. However, with all the sugar and preservatives, it probably won’t make you sick.
Over time, even when protected from light and warmth, chocolate can absorb moisture, resulting in it no longer having the same consistency when melted and having a grainy feel on the tongue. may do.
According to , there are several factors that can cause candy to spoil, including moisture, light, heat, and the fat content of the candy. food scientist Graduated from Kansas State University. Overall, general recommendations suggest that the pantry, away from light and moisture, is the best place to store sweets. Certain candies (such as chocolate) can be kept in the refrigerator or freezer, but those containing fruit or nuts should not be frozen.
How long does chocolate last?
The expiry date of chocolate varies depending on the type. Dark chocolate can be stored in foil for 1 to 2 years if stored in a cool, dark, dry place, while milk and white chocolate can be stored for up to 10 months. The high milk fat content in white and milk chocolate reduces its shelf life. compared With dark chocolate.
Alexandra Winant, a Laduree and Chez Panisse alumnus who runs a small-batch chocolate business in Boston, recommends storing chocolate away from sunlight and moisture. “A little below room temperature is best,” she says. However, avoid putting it in the refrigerator. According to Whisnant, she sees “condensation forming on the surface of the chocolate.”
But Whisnant says artisanal, small-batch chocolates (which usually contain no preservatives other than sugar) are best eaten as soon as possible. “My chocolate is best eaten within seven days of production. This allows for the most vibrant flavor and luscious texture.”
Beyond specialty fillings and flavored chocolates, Whisnant has signed a two-year term for dark chocolate bars and about a year for white chocolate. “Of course, for actual Halloween candy, it all needs to go in the freezer,” she says.
What is the shelf life of hard candy?
Hard candies have essentially an indefinite shelf life if stored properly. Items like lollipops, Jolly Ranchers, and other individually wrapped candies are great without anything on them. exposure to moisture. When these candies go bad, they can become sticky, grainy, and change in flavor due to temperature changes and sugar crystallization.
How long do marshmallows last?
Marshmallows are sugar-based sweets and have a shelf life of approximately 6 to 8 months. It naturally contains more water than other candies, so depending on how you store it, it may lose its moisture or become sticky. Best stored in a dry, cool place or at room temperature.
What about caramel, nougat, and candy corn?
Caramel and nougat can be stored at room temperature away from heat and light for 6 months to 1 year, while candy corn can be stored for 9 months if stored airtight. (That means he should probably throw out the open bag he used to top his Halloween cupcakes around January.)
What about expiration dates on candy? Shouldn’t that be complied with?
Most sweets have an expiry date, most foods, these dates serve as guidelines for when to consume.the Generally okay Candy is safe to eat after its expiration date, but after a certain point the quality and texture deteriorate.
What happens if you eat candy that is past its expiration date?
Eating sugary sweets, such as hard candy and candy corn, past their prime is unlikely to affect your health. Hertel says this is simply a matter of poor quality, not health. That is, “as long as the tooth doesn’t break.” The same goes for chocolate. They may show signs of aging in the form of a chalky white “bloom” on the surface, but there is actually no health risk to eating them, even if the texture or flavor has changed.
When should I throw away Halloween candy?
A good rule of thumb is to throw it away as soon as it no longer tastes good. As long as you don’t eat it all at once, you probably won’t get sick.
Dana Hatic is an associate editor at Eater Boston.
