The Science Behind the Crunch

That unmistakable crunch is what keeps people coming back to freeze-dried candy — and it all comes down to structure.

When moisture is removed during freeze-drying, it leaves behind a network of tiny air pockets. These pockets make the candy brittle and crisp instead of chewy or sticky.

Unlike fried or baked snacks, freeze-dried candy isn’t hardened by heat. The crunch comes from the absence of water, not from overcooking. That’s why the texture feels light and clean instead of dense or greasy.

As soon as you bite into it, the structure collapses, creating that loud snap people love to hear. It’s the same reason freeze-dried fruit crunches the way it does — just with candy.

It’s simple physics doing something surprisingly satisfying.