Freeze dried candy is having a major moment, and for good reason! It transforms chewy or crunchy treats into light, crispy, intensely flavored bites. But not every candy is a good fit for the freeze dryer.
So, what candies don't freeze dry well? And why do some puff up perfectly, while others seem unchanged?
Let's break it down with a science backed explanation of what works, and what doesn't.
Candies That Don't Freeze Dry Well
While many candies freeze dry wonderfully, there are a few that just don't cooperate.
- Swedish Fish
- Sour Patch Kids
- Licorice (like Twizzlers or Red Vines)
- Tootsie Rolls
- Jelly Beans
Why These Candies Don't Freeze Dry Well
It all comes down to moisture content, sugar concentration and structural density.
1- Low Water Content with Dense Get Structure
Candies like Swedish Fish, Sour Patch Kids and licorice are made with ingredients like gelatin, pectin and corn syrup in a dense matrix that traps water. While they may feel soft and chewy, they actually contain very little free moisture that can be removed during freeze drying.
Because freeze drying works by sublimating (evaporating) frozen water, no puffing or structural change occurs if there isn't enough moisture to begin with. These candies often come out of the freeze dryer looking exactly the same, maybe slightly firmer.
Result: No dramatic change- just a slightly tougher version, if any change at all.
2- Chocolate
Pure chocolate doesn't freeze dry on it's own. It has a low moisture content and a high fat composition, so there is little to remove, and it melts during the warming phase.
However, chocolate caramel combos do freeze dry successfully because of the caramel component. The caramel puffs up, and the chocolate melts into it.
Works: Caramel M&M's (Caramel Blasts)
Fails: Plain chocolate bars, truffles, regular M&M's
What Does Freeze Dry Well?
- Gummy Worms & Gummy Bears- Expand and crisp up
- Caramel Candies- Puff and dry beautifully (e.g., Caramel M&M's/ Caramel Blasts)
- Skittles/ Halo Drops- Shell cracks and insides puff up
- Starburst Minis/ Frost Bites- Turn airy and crunchy
- Sprees/ Freezbies- Puff with a fun fizz
- Hard candies like Lemon Heads/Lemon Bursts and Jolly Ranchers- Become crunchy, airy bites
The key is moisture + sugar + the right density. Candies that have a bit of internal moisture and aren't too dense will often puff up dramatically and become shelf-stable and crunchy.
Final Thoughts: Pick the Right Candy for Freeze Drying
The magic of freeze drying lies in how candy reacts under extreme cold, heat, and vacuum pressure. While gummies and caramels work great, some dense gel-based candies like Swedish Fish and licorice won't transform, no matter how long you run the machine.
If you're experimenting at home or shopping for ready-to-enjoy snacks, go with candies that are known to expand and crisp, giving you that satisfying crunch.
Want to Skip the Trial-and-Error?
Try our bestsellers made from candies that freeze dry perfectly every time:
- Krackles (fizzy & fun)
- Halo Drops (puffed fruit flavored candy)
- Lemon Bursts (light, tangy crunch)
- Caramel Blasts (Chocolate caramel classics)