Shipping Candies & Cookies
Source of Recipe
?
Bar, drop or fruit cookies can best withstand mailing; tender, fragile cookies are apt to crumble when mailed. Use heavy cardboard box, cookie tin, or empty coffee can as a mailing container. Line container with aluminum foil or plastic food wrap. Wrap four to six cookies of the same size together in aluminum foil, plastic food wrap or plastic food bags and seal securely with freezer tape; repeat until container is full. Place heaviest cookies at the bottom of the container and layer the wrapped cookies with crumpled paper towels around them. Bubble wrap can be used to line container and divide layers of cookies. Seal container with freezer, plastic or masking tape. Wrap container with an outer paper wrapping.
Brown mailing paper or a cut grocery sack work well. Print mailing address and return address on the package in waterproof ink; mark the package "Perishable Food" to encourage careful handling.
SHIPPING CANDIES: Do not package candies that absorb moisture (caramels, mints, hard candies) in the same containers those that lose moisture (fudge, fondant, meringues). Wrap different candy varieties in plastic food wrap and divide layers with waxed paper. Use a heavy cardboard box, cookie tin, or empty coffee can as mailing container with crumpled or shredded newspaper or plastic bubble wrap for padding. Seal container with freezer, plastic or masking tape. Wrap container with an outer paper wrapping. Brown mailing paper or a cut grocery sack work well. Mark the package "Fragile" and "Perishable" to encourage careful handling.
|
|
member logon
