Especially around the holidays, it usually seems more efficient to build up a selection of projects in need of some finishing steps (usually chocolate dipping). What steps should one take to ensure that undipped centers are stored safely for a few days? Would an oven (off, obviously) be a decent place to store things out of the way?  EDIT: Specific examples:   Ganache (hand-rolled) Ganache (slabbed) Candied citrus peels Unwrapped caramels etc   
The best storage depends on the particular confection:  Refrigerate (in a sealed container to not pick up orders or absorb water):   Ganache  Soft caramel    Cool dry storage, again in an air-tight container to minimize changes in moisture level:   Candied citrus peal Nuts - Dry storage Marzipan Raisins and other dry fruits  Fondant Hard caramel or toffee   Ovens without pilot lights probably qualify as cool dry storage, and will keep the pets out if you have any, but accidents happen.  I would use a cabinet or pantry if you have room. 