I make a lot of caramels - And I rarely have problems with crystalization at the time of them being made, but I sometimes have problems with it several days after making... However, there are some batches, when about a week or two after being made and wrapped, develop a very fine crystal on the outside of the already wrapped caramel. I'm not sure why, or when, and it will happen on an entire batch or two at the same time... Any ideas? It's driving me crazy. And I never know when it's going to happen...
