Can You Freeze Dried Milk Duds? Is It Possible?

on July 17, 2023

Milk Duds have long been a favourite among candy lovers due to their tempting blend of silky caramel and chocolaty sweetness. What transpires, though, if you have an excess of these delicious morsels? Can Milk Duds be freeze dried to extend their shelf life and enjoy them later?

It is not advised to freeze dried Milk Duds. The idea of freezing candies may sound reasonable, however due to the characteristics of Milk Duds, particularly their caramel centre, freezing them presents difficulties. The excessive hardening of the caramel brought on by the intense cold can make it less delightful to consume.

A yellowish discoloration known as “chocolate bloom” may also appear on the chocolate coating as a result of moisture migration. To preserve Milk Duds’ ideal flavour and texture, it is important to eat them within the suggested shelf life or look into alternate storing options.

Can You Freeze Dried Milk Duds?

Freeze-dried Milk Duds are less common than the chewy caramel centre and chocolate coating of the original Milk Duds, despite their availability.

Do freeze dried Milk Duds last longer?

In comparison to their non-freeze-dried counterparts, items that have been freeze-dried typically have a longer shelf life. The formation of moulds, yeast, and bacteria—which cause food to spoil—is prevented by the absence of moisture. Therefore, freeze-dried goods can keep their quality and flavour for a long time.

It’s crucial to remember that additional elements like packing, storage conditions, and exposure to moisture or heat can also affect how long freeze-dried goods will last. It is always advised to verify the product’s package or speak with the manufacturer to get exact storage and shelf life instructions.

How long can you store Milk Duds before they go bad?

If stored properly, Milk Duds usually have a lengthy shelf life. Milk Duds can maintain their quality for up to 12 months or longer after their manufacture date if stored in their original packaging in a cool, dry location. The packaging ought to be marked with the precise “best by” or expiration date. The flavour, taste, and texture of Milk Duds may decrease over time, even if it’s possible to eat them after the expiration date. It is recommended to toss items that show signs of spoiling, such as a rancid smell, off flavours, or texture changes.

Can you freeze other types of chocolate-covered candies?

Other varieties of chocolate-covered chocolates can really be frozen. To increase their shelf life and preserve their quality, chocolate-covered chocolates can be frozen. The following is how to freeze them:

Prepare the candies: Make sure the chocolate-covered candies are in good shape and are fresh. If required, take out any individual packing.

Package for freezing: Put the candies in a freezer-safe bag or an airtight container. To keep candy layers from clinging to one another, it is advised to use wax paper or parchment paper to separate them.
Seal properly: To keep air or moisture out, make sure the bag or container is well closed.
Freeze: Put the bag or container in the freezer. In order to prevent any potential harm to the candies, it is advisable to lay them flat.

Thawing and consuming: When you’re ready to eat the frozen chocolate-covered sweets, take them out of the freezer and let them thaw for approximately 30 minutes at room temperature or a few hours in the refrigerator. For the finest flavour and texture, devour them as soon as they have thawed as possible.

It’s vital to keep in mind that freezing could result in some texture changes, particularly if the sweets contain fillings that might get firmer or slightly tougher when frozen. However, freezing is a practical option for storage and preservation for the majority of chocolate-covered chocolates.

What is the white stuff on Milk Duds?

“Chocolate bloom” is the term for the white substance that occasionally appears on Milk Duds. Chocolate bloom, which can appear in two different forms—fat bloom and sugar bloom—is a frequent phenomenon in chocolate-based products.

Fat bloom: A dull, yellowish covering known as “fat bloom” can be seen on the chocolate’s surface. It takes place when the chocolate’s cocoa butter separates and floats to the top. This can happen as a result of temperature changes, poor storage conditions, or the chocolate melting and then resolidifying.
Sugar bloom: Another sort of bloom that develops when moisture contacts the chocolate is sugar bloom. When the moisture evaporates, it leaves behind crystallised sugar particles after dissolving the sugar on the chocolate’s surface. This produces a white appearance and a gritty texture.

Both fat bloom and sugar bloom are purely aesthetic problems. The texture and aesthetic appeal of the Milk Duds could change, but the safety and flavour remain unaffected. It’s crucial to keep in mind that correct storage practises, including keeping the Milk Duds in a cool, dry location away from temperature changes and moisture, can help reduce the likelihood of chocolate bloom.

Does freeze drying increase the chances of a sugar or fat bloom?

No, freeze drying doesn’t make it more likely that chocolate-covered chocolates will bloom with sugar or fat. As a matter of fact, because freeze drying removes moisture from the meal, it lessens the possibility of sugar bloom brought on by moisture reacting with the chocolate.

Temperature changes and moisture exposure have the biggest effects on chocolate bloom. In order to remove moisture from food through sublimation, freeze drying entails freezing the food at extremely low temperatures and then subjecting it to a vacuum. Freeze drying aids in preventing the conditions required for sugar bloom by taking away moisture.

It’s crucial to remember that chocolate bloom is still a possibility if the chocolate-coated sweets are subjected to temperature changes or moisture after freeze drying. The best way to preserve the flavour and appearance of freeze-dried chocolate-covered candies is by proper storage in a cool, dry environment.