How Is Freeze Dried Candy Made?

Similar to freeze drying perishable foods, the candy process uses lyophilization. Moisture is removed from the candy, creating a crispiness in each bite. The best candies for freeze drying are those that contain moisture, such as chewy nougat, taffy, gummies, marshmallows, and other soft or aerated candies.

One big difference between freeze drying candy and freeze drying perishable foods is that candy does not always require a pre-freeze before the drying and vacuum process. Perishable foods need to have all of the liquid frozen solid before drying begins. Candy also utilizes much higher temperatures, and some types of candy require a pre-heating step to soften the outer shell before the drying process can begin effectively.

Freeze drying candy creates gaps where moisture used to be. These pockets of space manipulate the candy and cause it to expand or take on new shapes and textures. When done correctly, this is what gives freeze-dried candy its light, crunchy structure. If not done correctly, the candy can expand so much that it fills or covers the inside of the machine. We have had a few cleanups from time to time.

In the end, freeze-dried candy is as much about understanding the process as it is about experimentation. With the right temperatures and timing, familiar candies are transformed into something completely new while still keeping the flavors people love.