Milk Duds
Description
Dive into the transformative experience of freeze-drying Milk Duds with this detailed guide from Techstead Life. This tutorial walks you through every step, from slicing these chewy caramel chocolates to setting the optimal conditions in your freeze dryer for perfect expansion. Discover how to turn the classic Milk Dud into a large, crunchy caramel bite with a delicate chocolate coating that retains its delicious flavor in a novel texture. Ideal for candy aficionados and freeze drying candy business owners alike, this guide will help you master the art of creating a unique, mouth-watering treat that offers an enhanced crunch with every piece.
Freeze Dryer Settings
Candy Mode on your Harvest Right Freeze Dryer. Run for at least 4 hours at 135 degrees. No need for tray warming. Use mats or parchment paper to prevent heavy chocolate cleanup on trays.
Machine Temperature: 135°F
Use Mats
Run time: 4 - 6 hours
Prep
To ensure perfect freeze-dried Milk Duds, start by using a kitchen knife to cut each candy in half or even quarters. This size prevents the candies from expanding too much during the freeze-drying process, which could cause them to touch the ceiling of the dryer. Place the candy pieces at least 1.5 inches apart on the tray to avoid them merging into each other as they expand. This spacing ensures each piece has enough room to dry individually, maintaining their distinct shapes and sizes.
Post Processing
Simply remove from the tray and store in mason jars, mylar bags, or other airtight containers.
Suggested Storage
Oxygen absorbers and silica should not be necessary for most candies unless required by your particular state State if selling commercially.
Before Pictures
After Pictures
Check out the video walkthrough!