Candying

Candying is a method of preserving fruit, peel, or other plant foods by soaking and simmering them in sugar syrup. The sugar replaces much of the water inside, which helps the fruit keep and gives it a translucent, glossy look.

In professional production the sugar concentration is raised gradually, from about 14 percent up to close to 70 percent, so the pieces do not shrivel or toughen. Syrups often include glucose or corn syrup to help prevent crystals from forming. Extension guides for home cooks describe a simpler version of simmering fruit in a syrup, draining it, and drying it on a rack, then storing it airtight.

Candied citrus peel, cherries, ginger, and angelica are used in fruitcakes, panettone, and scones, or dipped in chocolate as a confection.