The process involves removing moisture from confections to alter their texture and extend their shelf life. This transformation results in a crispier product with a concentrated sweetness, diverging significantly from the soft, pliable original state. For example, the application of controlled heat over a sustained period achieves the desired effect.
Reducing water content inhibits microbial growth, thus increasing the preservation time of the treated items. Moreover, the altered consistency finds application in diverse culinary contexts, such as hot beverage toppings or components in snack mixes. Historically, the technique provided a practical solution for long-term food storage, especially crucial in environments lacking modern refrigeration.
