how to freeze dry candy

To freeze dry candy, you essentially remove moisture from the candy while preserving its shape and flavor by freezing it and then using a vacuum to sublimate the ice directly into vapor. Here’s how you can do it both with and without a freeze dryer:

Using a Freeze Dryer (Best Method)

1. Select Candy: Choose candies with moderate to high water content like gummy bears, marshmallows, or fruit jellies for best results.
2. Pre-Freeze: Freeze the candy at very low temperatures (around -30°C to -50°C) to solidify the water content.
3. Arrange Candy: Place the candies in a single layer on the freeze dryer trays to allow even air circulation.
4. Start Freeze Dryer: Set the freeze dryer to appropriate vacuum and temperature settings depending on the candy type (e.g., vacuum phase at 0°C to 10°C for gummies).
5. Sublimation: The freeze dryer lowers pressure and gently warms the candy so the ice sublimates—turning directly from solid ice to vapor—over 24 to 48 hours.
6. Final Drying: The candy is slowly warmed to remove any residual moisture, resulting in a crunchy, airy texture without melting or deformation

DIY Freeze Drying Without a Freeze Dryer

Freezing Method (Best for Gummies)

• Place candies with high water content in a single layer on parchment paper.
• Freeze at temperatures below -18°C (0°F) for several hours.
• Leave the frozen candy in a dry, cool place out of direct sunlight for several days to a week.
• Rotate occasionally and check for dryness, as ice evaporates slowly at room pressure, producing freeze-dried candy over time

Dry Ice Method (Advanced)

• Use gloves to safely handle dry ice (-78°C).
• Place candies in a ventilated container above dry ice without direct contact.
• The dry ice sublimates, creating a cold, low-pressure environment that mimics commercial freeze-drying.
• This method requires careful handling but effectively freeze-dries candy at home

Low-Temperature Oven Drying (For Low-Moisture Candies)

• Place candies like toffee or caramel in a single layer on a baking sheet.
• Set oven to about 50°C (120°F) with the door slightly open for air circulation.
• Dry candies slowly for 5 to 8 hours until no longer soft or moist

Freeze-drying candy preserves flavor and texture by removing moisture without heat damage, resulting in crunchy, airy treats that last longer and have a unique texture compared to regular candy