What is how to freeze dry candy?

Freeze-drying candy is a fun process that changes the texture and sometimes the flavor profile of many popular sweets. Here's a breakdown of what you need to know:

• Understanding the Process: Freeze-drying, also known as <a href="https://www.wikiwhat.page/kavramlar/lyophilization">lyophilization</a>, removes moisture from the candy through sublimation. Sublimation is a process where a solid (ice) turns directly into a gas (water vapor), skipping the liquid phase. This is achieved by freezing the candy and then subjecting it to a vacuum.

• Equipment Needed: The most important piece of equipment is a <a href="https://www.wikiwhat.page/kavramlar/freeze%20dryer">freeze dryer</a>. Freeze dryers can be quite expensive. The size and capabilities you need will depend on the quantity of candy you plan to process.

• Candy Selection: Not all candies are suitable for freeze-drying. Candies that work well typically have a high sugar content and a slightly chewy or gummy texture. Popular choices include:

  • Taffy
  • Gummy candies
  • Caramels
  • Hard candies (may shatter but can still be interesting)
  • Marshmallows

• Preparation: There's usually very little preparation needed. Open the candy wrappers, and if it is a larger piece of candy such as taffy or caramel, consider cutting them into smaller, bite-sized pieces to speed up the <a href="https://www.wikiwhat.page/kavramlar/freeze%20drying%20time">freeze drying time</a>.

• The Freeze-Drying Process:

  1. Freezing: Place the candy evenly spaced on the freeze dryer trays. The freeze dryer will rapidly freeze the candy to a very low temperature (often below -20°C or -4°F).
  2. Primary Drying: Once frozen solid, the vacuum pump kicks in, and the pressure is drastically reduced. The freeze dryer then gently warms the candy, causing the ice crystals to sublimate. This stage removes the majority of the moisture. It can take many hours or even days.
  3. Secondary Drying: This stage removes any remaining bound moisture. The temperature is usually raised slightly higher than in the primary drying phase.

• Monitoring Progress: You'll want to monitor the freeze-drying process. Most machines will have sensors that indicate the progress. The candy is ready when it is extremely dry and lightweight.

• Storage: Freeze-dried candy is very hygroscopic (absorbs moisture from the air). Therefore, it needs to be stored in airtight containers immediately after removal from the freeze dryer. <a href="https://www.wikiwhat.page/kavramlar/Mylar%20bags">Mylar bags</a> with oxygen absorbers are often recommended for long-term storage.

• Results: Expect a puffed-up, crispy, and often more intense flavor compared to the original candy. The texture changes dramatically, becoming light and airy.