Abstract: A process for infusion-drying carrots comprises immersing the carrots in a circulating bath of infusion syrup, the infusion syrup comprising water and infusion solids, the infusion solids comprising at least 20 weight percent corn syrup and the balance, if any, sugar, until the carrots attain a Brix from about 25 degrees to about 50 degrees, separating the infused carrots from the infusion syrup, and drying the infused carrots, by directing a stream of hot air over and through the infused carrots, the hot air having a temperature from about 140 degrees F. to about 200 degrees F., until the infusion-dried carrots attain a water activity from about 0.30 to about 0.63.

Abstract: A process for infusing sugar into fruits and vegetables comprises the steps of providing a quantity of produce, treating the produce for a period of time sufficient to cause osmotic rupturing of at least a portion of the cells within the produce by contacting the produce with water, then infusing the treated produce by contacting it with a concentrated infusion syrup in a stage-wise manner for a time sufficient to prepare an infused produce having a Brix level from about 40.degree. to about 52.degree..