Freeze dried candy expands because of a process called sublimation. Warming the candy from a very low temperature while under very low pressure changes the moisture in the candy from ice directly to vapor. As the water expands, so does the candy.
One of the great discoveries of modern science is freeze-dried candy, but among these culinary marvels, we’ve identified candies not to freeze-dry. Let’s discuss what they are and why they don’t freeze-dry well.
Let us try to answer one of the biggest questions surrounding the freeze dried candy craze: “Does it taste good?” We’ve spent a great deal of time discussing this question ourselves, and the conclusion we’ve come to is it’s like nothing else we’ve ever tasted.