drying, or lyophilisation. This involves freezing  the candy and then removing all of its water and  

moisture, leaving behind only pure sugar crystals.  As a result of this process, the candies usually  

expand in size, become lighter in colour, and  acquire a crunchier texture. The process does not  

affect the candy's nutritional value but tends  to make its flavor more intense and sweeter,  

due to the concentration of the sugar and  flavor after the water is removed. Commercially,  

candies are freeze-dried using a specialized  machine that first flash-freezes the candies  

and then creates a vacuum to remove all the air  and moisture. This freeze-drying technique results  

in candies that have a longer shelf life (up  to 25 years) and do not require refrigeration,  

making them a convenient option for  certain applications, like travel snacks.