Introduction
Freeze-dried candy has gained popularity for its long shelf life, preserved flavors, and crunchy texture. Not only does it offer a healthier alternative, but it also provides a fun twist on your favorite sweets. While you can easily find store-bought freeze-dried treats, making them at home or on a larger scale with commercial equipment is a rewarding experience. Whether you’re using a home freeze dryer for small batches or investing in a commercial machine for bigger production, this guide will walk you through the process of making freeze-dried candy at home or for your business.
The Basic Principle of Freeze-Drying Candy
Freeze-drying or lyophilization represents a complex flavor preservation method that proceeds through freezing followed by vacuum drying and sublimation stages. The process of freeze-drying consists of three essential stages which we will analyze in detail.
1. Freezing the Candy
Freeze-drying begins with freezing the candy at extremely low temperatures. Freezing the candy at low temperatures makes the water content solidify into ice—the water molecules inside frozen candy form small ice crystals. The freezing step maintains candy form while preserving its shape, unlike traditional drying techniques, which modify both appearance and texture under heat conditions.
2. Vacuum Drying (Dehydration under Low Pressure)
The frozen candy enters a vacuum chamber that creates an environment with extremely low pressure. The vacuum conditions allow solid ice in candy to transform directly into gas through sublimation without passing through the liquid state. The vacuum system removes water content from the candy while maintaining its original structure to preserve both shape and texture.
3. Sublimation of Water
Sublimation is the key stage in freeze-drying. In a low-pressure environment, the ice in the candy begins to vaporize directly into steam without first melting into water. This process effectively removes the moisture without affecting the candy’s physical integrity. After the sublimation phase, the candy becomes dry, with the moisture removed in the form of vapor, leaving behind a crunchy and airy texture.
Difference Between Regular Drying and Freeze-Drying
Traditional food drying techniques use heat through baking and air drying to extract moisture from food products. The water evaporation process during drying causes the candy to shrink into a denser form that might also change its texture. Freeze-drying maintains the candy’s original dimensions and form and texture because it removes moisture through a process that avoids heat application. The process creates a special crisp texture that maintains both the taste and nutritional value of the candy. Freeze-drying techniques better protect essential nutrients in candies because they avoid heat exposure during processing which other drying methods cannot.
Freeze-drying produces candy with a unique texture and superior texture because it maintains its lightness, crispness, and crunchiness that standard drying methods cannot duplicate. The regular drying process transforms candies into chewy or hard textures that alter their initial appeal, but freeze-drying maintains their original characteristics.
| Method | Advantages | Disadvantages |
| Regular Drying | Simple and cost-effective. | Can cause shrinkage and texture changes. |
| Widely accessible and easy to implement. | Heat exposure can degrade nutrients and flavor. | |
| Suitable for various food types. | Results in chewy or hard textures, which might alter the original appeal. | |
| Freeze-Drying | Maintains the original size, texture, and appearance of the candy. | More complex and expensive process. |
| Preserves nutrients and flavor due to the absence of heat. | Requires specialized equipment and longer processing time. | |
| Produces a unique light, crisp, and crunchy texture that other methods can’t replicate. | Limited accessibility due to equipment costs. |
Types of Candies Ideal for Freeze-Drying
Confectionaries That Work Best Under Freeze-Drying Candies like toffee or gummys are best suited to be freeze dried. The reason being its high water content, which serves for effective sublimation. Following is a list of the most popular candies that can be freeze dried.
- Gummy Candies: Similar to gummy bears and gummy worms, other sorts of gummy freeze dry well due to their high moisture content. They freeze dry soft and chewy gummy textures and turn them into a satisfying crunch, creating a unique snacking experience.
- Toffee Candies: Nougat or milk toffee, toffee based candies make use of freeze drying very well. These have less moisture than gummies, but the freeze drying method does help keep the form, texture, and taste.
- Chocolate-Covered Candies: Chocolates with soft fillings like truffles or cream covered candy are simply perfect for freeze drying. The process helps keep the crispness of chocolate candies along with maintaining a light and airy texture inside.
- High-Moisture Candies: Peach rings, fruit chews and marshmallows. These have significant water content and can be used for freeze-drying to gain the benefit. These sweets have gooey textures but are gentle and sharp after freeze-drying.
To summarize, gummy candies, toffee, and chocolates do best with freeze-drying because of the high moisture content they possess. A freeze-drying method ensures that the flavor, shape, and texture of the candy is preserved while greatly increasing its shelf life, which is ideal for candy lovers and food preservation enthusiasts.
DIY Methods for Making Freeze-Dried Candy Without a Freeze Dryer
Freezing Method
Best for: Gummy candies (e.g., gummy bears, fruit gummies), gelatin-based treats.
You can produce freeze-dried candy at home through a freezing process even without a freeze dryer by using your freezer. Here’s how:
- Step 1: Start by selecting candy with abundant water content, such as gummy bears or fruit jellies.
- Step 2: Place the candies in a single layer on parchment paper or a baking sheet before freezing them at temperatures below -18°C (0°F).
- Step 3: Freeze the items for several hours during this step. The objective during this process is to solidify all water molecules within the candy.
- Step 4: The frozen candies should rest in a dry environment under cool conditions while staying out of direct sunlight. The freezing process will cause ice to evaporate into vapor while producing a crunchy freeze-dried candy. The drying duration varies from several days to one week based on candy thickness and water content levels.
- Step 5: Regular checks during drying time will help you confirm proper drying while occasional rotation will ensure even drying.
Low-Temperature Oven Drying Method
Best for: Toffee candies, caramel-based candies, chocolate-covered treats.
To freeze-dry toffee candies and milk duds with low moisture content, you can use your oven according to this method:
- Step 1: Place the candies in a single layer across a baking sheet
- Step 2: The oven temperature needs to be set at 50°C or 120°F to prevent overheating the candy during the drying process.
- Step 3: Set the baking sheet inside the oven while maintaining air circulation through an open oven door slightly ajar.
- Step 4: You should let the candies dry at a slow pace while checking them periodically. The drying process requires between 5 to 8 hours of time.
- Step 5: Once the candies are no longer soft or moist to the touch, they should be ready!
Using a Dehumidifier or Fan
Best for: All types of moist candies (gummy candies, chocolates, etc.)
A dehumidifier or a strong fan provides another slow yet successful DIY method to dry candy:
- Step 1: Place the candies in a single layer across a tray or baking sheet.
- Step 2: Set the candies on a tray in a room with proper ventilation and run a dehumidifier or position them under a fan stream.
- Step 3: Regularly turn and flip the candies during drying to maintain uniform moisture levels.
- Step 4: The drying process requires several days based on candy moisture content until you obtain freeze-dried candy with its desired crunchy texture.
Dry Ice Freeze-Drying Method
Best for: All types of high-moisture candies, especially gummy treats.
The advanced DIY dry ice method provides an excellent solution for freeze-drying purposes. The method duplicates the sublimation technique which commercial freeze dryers use. The method delivers effective results but needs proper safety measures during application. The following step-by-step guide explains how to freeze-dry candy using dry ice:
Step 1: Handle Dry Ice Safely
Ensure the Safe Handling of Dry Ice Whenever necessary, dry ice which is solid carbon dioxide. It exists at an extremely low temperature of -78° C (or -109° F). Because of extremely low temperatures, it is prudent that you use gloves while handling them to prevent severe frostbite. Additionally, it is perfect practice to put on gloves while working with dry ice because it sublimates into carbon dioxide gas, which which can be dangerous in poorly ventilated areas.
Step 2: Prepare the Container
Place your candies flat inside a large well-ventilated container such as styrofoam coolers or insulated boxes. The container needs sufficient space to accommodate the candies while maintaining proper airflow because sublimation depends on airflow.
Step 3: Add the Dry Ice
Position dry ice at the base of the container while maintaining a gap between it and the candies( whthout direct contact with the candies). Dry ice should remain separated from the candy to avoid freezing. Create a gap between dry ice and candies to enable proper sublimation through the air.
Step 4: Let the Dry Ice Sublimate
Keep the container open with a loose fit instead of applying a tight seal. The sublimination of dry ice transforms it from solid to gas state while extracting moisture from the candies. The dry ice needs sufficient time to perform its drying function. The sublimation duration depends on both the candy type and the quantity of dry ice but normally requires between 24 to 48 hours.
Step 5: Check Periodically
Regular checks on the candies should be performed to track their drying progress. The freeze-drying process works well when candies become both lighter and crunchier during the drying period. The candies become ready for storage after they achieve complete dryness and crispness.
Important Safety Reminder: Prevent Explosions
Dry ice safety requires proper ventilation to be among the main safety considerations. Dry ice transforms into carbon dioxide gas, which produces pressure inside a sealed container. A tightly sealed container holding dry ice may explode because of increasing gas pressure. To avoid this:
- The container should never receive a full seal and leaving it partially open lets gas escape.
- Work in areas with proper ventilation because dry ice requires open spaces such as outdoor areas or spaces with sufficient air circulation.
- Dry ice requires an open container because storing it in sealed or airtight spaces creates dangerous pressure buildup.
How to Ensure the Quality of Your DIY Freeze-Dried Candy
You can test the candy after applying these methods through gentle pressure. The freeze-drying process finishes when the candy becomes crispy without any remaining softness or moisture. The drying process needs more time if the candy remains soft.
Using a Freeze Dryer for Perfect Freeze-Dried Candy
Investing in a freeze dryer stands as an excellent choice for anyone who wants to produce high-quality freeze-dried candy. Freeze-drying maintains all candy elements including texture and flavor and nutritional value while delivering its signature crunchy and airy structure. This guide will explain step-by-step how to operate a freeze dryer for producing different type of candy including gummies and chocolates.
1. Materials and Preparation
Before you get started with freeze-drying, it’s important to properly prepare both your candy and equipment.
Candy Selection
To achieve the best freeze-dried results, choose candies with a moderate to high water content. The selection of candy is important, as these types of candy have moisture that can be removed during the freeze-drying process without compromising their structure.
| Candy Type | Examples | Freeze-Drying Effect |
| Gummy Candies | Gummy bears, gummy worms, sour gummy candies | Turns chewy candies texture into a crunchy, airy treat |
| Marshmallows | Regular marshmallows, mini marshmallows, flavored marshmallows | Becomes light, crispy, and retains shape well |
| Chocolate-Covered Treats | Chocolate truffles, chocolate-covered caramels, chocolate bars | Preserves chocolate shell while making fillings airy |
| Toffee-Based Candies | Nougat, caramel toffee, nut-coated toffee | Maintains structure, but texture can vary based on ingredients |
Pre-Freezing Candies
The best outcomes will result when you freeze your candy beforehand before putting it into the freeze dryer. The pre-freezing step accelerates sublimation while guaranteeing complete solidification of candy moisture. The pre-freezing process becomes vital for candy types with high water content such as gummies and marshmallows. Freeze your candies to temperatures between -30°C to -50°C before beginning the freeze-drying operation.
2. Freeze Dryer Selection
Depending on whether you’re a DIY enthusiast or running a small business, you’ll need to choose the right freeze dryer for your needs.
Home Freeze Dryer
If you are considering small-scale processes, a home freeze dryer might work wonders for you. These machines are capable of handling smaller batches of candy making them ideal for home use. While they can take longer to get the job done, they are suitable for testing a variety of candy or even experimenting with different ways of freeze drying them. For personal or small scale production, this would be a great option.
Commercial Freeze Dryer
Do you plan to ramp up your candy production or looking for a shorter time frame for your freeze drying tasks? If so, you might benefit more from a commercial freeze dryer. These machines come withmore powerful vacuum pumps and larger trays which means they can manage greater quantities of candy with more consistent results. Like other commercial freeze dryers, these too are intended to work proficiently at high volumes and can be particularly advantageous for businesses of freeze dried candy or even professional kitchens.
SED-SDG-B
Large Food Freeze Drying Machine
SED-SDG-B series large vacuum freeze dryers have an effective utilization area ranging from 34 to 216 square meters (26-42 layers), specially designed for processing various foods. This series of equipment has a special freeze-drying process that can maintain the color, aroma, nutrition, appearance, and shape of the original product to the greatest extent.
Choose SEDPharma to Boost Your Production Efficiency
SEDPharma operates as a top pharmaceutical equipment manufacturer that focuses on developing high-performance, reliable freeze dryers using innovative methods. Our freeze dryer product line serves laboratories and commercial production facilities at various capacity levels. The machines meet all industry requirements for high-quality production and operational efficiency.
You can find detailed information about SED Pharma‘s freeze dryers through the link below to select the ideal solution for your requirements.https://sedpharma.com/production-equipment/powder-handling/freeze-dryer/
3. Freeze Drying Process
The following guide will show you how to make perfect freeze-dried candy after selecting your freeze dryer and preparing your candy.
Pre-Treating Candy
- Lay the Candies Flat: Set the candies in a single layer across freeze dryer trays. The single-layer arrangement of candy pieces enables uniform moisture removal because it provides optimal air circulation to each piece. The best results occur when you arrange the candy pieces without stacking or overlapping them.
- Pre-Freeze the Candies: Place the candies on freeze dryer trays after they reach freezing temperatures between -30°C and -50°C. The freezing process solidifies candy water content, which allows freeze-drying to operate efficiently and effectively.
Starting the Freeze Dryer
Set the Temperature and Vacuum: Place the trays into the freeze dryer after the candies are prepared then initiate the machine operation. Select the vacuum pressure and temperature according to the specific candy you want to freeze dry. The recommended drying conditions for various candies include the following parameters:
| Candy Type | Pre-Freezing Temperature | Vacuum Phase Temperature Range | Notes |
| Gummy Candies | -40°C | 0°C to 10°C | Sublimates moisture, turning chewy texture into crunchy |
| Marshmallows | -40°C | 0°C to 10°C | Becomes light and crispy while retaining shape |
| Chocolate-Coated Candies | -35°C | Around 5°C | Chocolate is sensitive, so avoid melting or shape loss |
| Toffee or Caramel | -35°C | 5°C to 10°C | Takes less time due to lower moisture content |
Sublimation Process:
The freeze dryer operates through a temperature increase under vacuum conditions. The sublimation process enables ice (solid water) to transform into water vapor without damaging the candy structure. The sublimation process needs between 24 to 48 hours to finish its cycle based on candy dimensions and water content levels.
Home freeze dryers require 48 hours for completion because they operate at slower drying rates and possess smaller capacities. Commercial freeze dryers operate at higher efficiency by processing bigger batches in a time span of 12 to 24 hours. The combination of advanced technological features such as improved vacuum pumps and temperature control systems enables faster sublimation processes which allows businesses to increase their candy production speed without compromising quality standards.
Checking and Removing the Candy
- Monitor the Freeze-Drying Process: The freeze-drying process can be monitored through sensors or monitoring systems which enable remote checking of the candy. You should check the drying candy periodically even if your machine lacks built-in monitoring because you need to verify uniform drying and avoid heat damage.
- How to Test for Completion: The freeze-drying completion test requires waiting between 24 to 48 hours. A piece of candy can be checked for complete freeze-drying by touching it to verify its crisp dry texture. A correctly freeze-dried candy will become light and crunchy while remaining completely dry inside.
- Store Properly: Transfer your completely freeze-dried candy into vacuum-sealed bags or airtight containers after removing it from the freeze dryer. The candy needs proper storage at room temperature to stop moisture from entering its structure. You should keep the candy in a dry environment at low temperatures for 1 to 2 years.
How Commercial Freeze Dryers Are Transforming the Food Industry
Freeze-drying technology serves beyond home candy making because it revolutionizes the food industry. Large-scale production of dry-pressed freeze-dried candies and other snacks becomes possible using commercial freeze-drying equipment which enhances operational efficiency and preserves product longevity.
- Increased Production Efficiency: Commercial machines outperform home freeze dryers by processing bigger candy quantities within shorter time periods.
- Quality Control: The machines maintain exact temperature and pressure settings which result in perfect freeze-drying outcomes for every candy batch.
- Extended Shelf Life: The extended shelf life of freeze-dried candies reaches between 1 to 2 years which makes them suitable for retail distribution.
Choosing the Right Freeze Dryer: A Guide for the Food Industry
When purchasing a freeze dryer for candy production, it’s important to consider the following factors:
| Factor | Considerations | Recommendation |
| Capacity Needs | Determine the volume of candy to be processed per batch or daily production requirements. | Small-scale producers should opt for 5-10kg per batch; commercial production requires 50kg or more per batch. |
| Cooling System | Air-cooled systems are easier to install but may not be as efficient for high-capacity operations. Water-cooled systems provide better temperature stability but require a water supply. | Home & Small Businesses: Air-cooled. Large Factories: Water-cooled for better consistency. |
| Processing Time | Home freeze dryers take 24-48 hours, while commercial ones can process candy in 12-24 hours. Faster cycles improve efficiency. | Commercial businesses should invest in faster-cycle machines for higher output. |
| Vacuum Pump Strength | The vacuum pump is crucial for moisture removal. Higher vacuum power speeds up the sublimation process. | For large production, choose a high-power vacuum system for efficiency. |
| Machine Size | Ensure the freeze dryer fits within your available space. Larger machines may need dedicated areas. | Home users: Compact models. Businesses: Industrial-sized machines. |
| Automation & Controls | Advanced models offer automated settings, reducing labor and ensuring consistency. Manual models may require frequent monitoring. | Businesses should opt for automated models to streamline operations. |
| Maintenance & Support | Regular cleaning, vacuum pump maintenance, and part replacements are required. Ensure after-sales service availability. | Choose brands with reliable customer support and easy access to replacement parts. |
| Cost & Investment | Home freeze dryers range from $2,000-$5,000, while commercial ones can exceed $50,000. Factor in long-term cost savings. | Businesses should invest in high-capacity models for cost efficiency over time. |
| Compliance & Safety | Machines should meet food-grade certifications and local regulatory standards for food production. | Ensure compliance with FDA, EU, or local food safety guidelines. |
For small businesses or candy makers, a machine with a larger capacity and better cooling system can save time and ensure consistent results.
Conclusion & Buying Recommendations
There is a fast-growing market for both the DIY and commercial sectors in freeze-dried candy. Whether you are a candy enthusiast wanting to prepare your treats yourself or a business looking to diversify your portfolio, learning how to create freeze-dried candy is useful.
A compact freeze dryer is a reasonable purchase for novices trying to experiment at home. A freeze dryer, allows companies to automate products’ production and increase expiration dates simultaneously. Ultimately, you’ll be able to savor that delightful crunch and one-of-a-kind texture that accompanies freeze-dried candy.
Happy candy making!
