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Candying - sugar preservation technique

Candying is an ancient preservation technique where fruit is repeatedly soaked in sugar syrup of increasing concentration. Water is gradually replaced by sugar, preventing bacterial growth. The process takes days to weeks. Results in glossy products widely used in confectionery.

Candying - sugar preservation technique
  • Fruit is repeatedly soaked in sugar syrup of increasing concentration.
  • Water in the food is gradually replaced by sugar.
  • The entire process takes several days to weeks.
  • Results in glossy, translucent products for confectionery use.
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