Contributed By: Adventures in Freeze Drying
You can fit about 12 Candies per medium tray, 17 per large tray
Directions:
- Unwrap each candy and cut it into quarters.
- Arrange the candy pieces on the tray, ensuring they do not touch to prevent them from sticking together. Space them on about 1" centers.
- Set the freeze dryer to 135℉, start the cycle, and allow the 15-minute cooldown to complete.
- Place the trays in the freeze dryer, close the drain valve, turn on Candy Mode, and skip tray warming.
- Process the caramels for 4 to 6 hours.
- Store in jars for short-term use or in mylar bags for long-term storage
Rehydration:
Not intended. These are a freeze dried sweet treat!
Notes:
These are very fragile, it is recommended to store them in a rigid container over a mylar bag.
Nutritional Value Per 5 whole pieces
Calories: 140 Protein: 1 g Fat: 4.5 g Carbohydrates: 23 g Sugar: 13 g Fiber: 0 g
Cycle times & rehydration for reference only. Your results may vary.
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