Does this have to with the sugar crystalizing?
I read something about it being the gelatin, but this also happens with vegan marshmellows, whose binding agent is (i think:) carrageenan.
many thanks
In: Chemistry
It dries out. Most food has some water content in it. When we seal the bad it keeps most of the water in as the air in side reaches and equilibrium with the food for moistness level. When we leave a bag open suddenly there is a whole lot more air to try to reach stasis with.
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