How Does Freeze Drying Candy Work?
Freeze Drying Candy is slightly different from freeze drying food for long-term storage. The candy process does not require actual "freezing" as some might think. The process actually heats candy in a cold pressure chamber and removes the majority of moisture thru sublimation. In doing so, it changes the texture of the candy and can actually intensify the flavor.
Step 1 - prepping the candy
Depending on original packaging, this can be very time consuming or quite quick. Many candies have multiple layers of wrapping that must be removed. Candy is then cut to proper size (if needed) and arranged to accommodate the puffing that will take place in the dryer. Some candies require silicone molds to provide each piece enough space to puff.
Step 2 - freeze drying
The freeze dryer must be initialized by cooling the chamber and heating the trays. Some candies must be pre-heated in the oven prior to placing in the freeze dryer in order to get proper puff. Once this is done, they go into the dryer where the chamber will reach high pressures and pull the moisture from the candy causing it to puff up.
Step 3 - packaging
After candy is removed from the pressure chamber, it is examined for quality control. It is allowed to cool for a few minutes and then packaged directly into Mylar food grade packaging. All bags include desiccant to prevent moisture and are heat sealed for safety and tamper resistance. Candy will stay fresh for months as long as you close the bag properly - but we bet it won't last that long.
Did you know?
Our freeze dryer has 5 trays and batches can take 3-12 hours per run. An entire run of Fo-Shizzle will only yield 5 Medium bags and 5 small bags. Other more fragile candy like Carmel Crystals, Cluster Crunch, Crunchy Sour Worms or any Crunch "Rings" require a lot more space and yield even fewer bags. Our machine is running most of the time, creating all the yummy treats you desire.