candying

Candying is a food preservation technique in which fruits, vegetables, or other foods are preserved and sweetened by coating or cooking in sugar. The best-known form is candied fruit, where the water content is gradually replaced by sugar to produce a translucent, shelf-stable confection.

Two common approaches are wet candying and glacé (crystallized) candying. In wet candying, fruit is prepared (often peeled or blanched to remove bitterness) and simmered in a sugar syrup until it becomes translucent. The fruit is then drained and dried, and may receive a final sugar coating. In glacé candying, the fruit is repeatedly coated with sugar, allowing crystallization on the surface and resulting in a dry, crystalline exterior with a longer shelf life.

Common candied items include citrus peels (orange, lemon), ginger, apricots, pineapple, cherries, and dates. Candied products are widely used in baking, desserts, decorations, and as festive treats. Candied peel, for example, is a traditional addition to fruitcakes and confections.

Storage and safety: Candied fruits should be kept in airtight containers in a cool, dry place. High sugar content inhibits microbial growth, but moisture can promote mold; proper drying and containment extend shelf life to several months to a year or more.

History: The technique dates to ancient sugar-preserving practices and became widespread in medieval Europe and Asia. Modern candying often uses refined sugar syrups and may involve invert sugars or glazing.