How to Keep Chocolate-Covered Toffee from Melting
Keep chocolate-covered toffee from melting by storing it cool and dry (about 60-70F/15-21C), out of sunlight and away from heat, and by coating it in properly tempered chocolate that stays solid at room temperature.
By Kelsy Maruyama, Founder & Toffee Maker, Kelsy's Kandy
Reviewed by Jason Burns, Editorial Steward
Last updated Jul 20, 2026
Published by Kelsy's Kandy · Licensed under Citation License 1.0
What it means
- Chocolate softens and melts near body temperature; standard chocolate begins to soften above roughly 85-90F (29-32C).
- Tempered chocolate forms stable cocoa-butter crystals that resist melting and bloom far better than untempered chocolate.
- Heat, direct sunlight, and humidity all speed up softening and cause a dull, streaky bloom.
- Condensation from a fridge or freezer can make the surface sticky and bloomed.
Action steps
- Store the toffee in a cool, dry spot around 60-70F, away from ovens, sunny windows, and hot cars.
- Coat with well-tempered chocolate so it sets firm and glossy.
- If you refrigerate, seal it airtight and let it return to room temperature before unwrapping to avoid condensation.
- For shipping in warm weather, use insulated packaging with ice packs.
Risks & deadlines
- Above about 85-90F chocolate melts, so summer heat or a warm delivery truck can ruin it within minutes.
- Moving chocolate between cold and warm air causes condensation, sugar bloom, and a sticky surface.
Source:
Last verified: 2026-07-20