Candied

Candied refers to the process of preserving fruits, nuts, or other edible items by coating them in sugar syrup and allowing them to dry. This method not only extends the shelf life of the food but also enhances its flavor and texture. Candied items are often used in baking, confectionery, and as garnishes for various dishes.

History

The practice of candying dates back to ancient times, with evidence suggesting that it was used in Ancient Egypt and Ancient Rome. The process became particularly popular in Medieval Europe, where it was used to preserve fruits for long voyages and during the winter months.

Process

The candying process involves several steps:

1. Preparation: The fruit or nut is cleaned and sometimes blanched to soften it.
2. Syrup Soaking: The item is soaked in a sugar syrup, which can take several days to weeks, depending on the size and type of the item.
3. Drying: After soaking, the item is dried to allow the sugar to crystallize, forming a hard outer shell.

Common Candied Items

• Candied fruit
• Candied nuts
• Candied ginger
• Candied peel

Uses

Candied items are used in a variety of culinary applications:

• As ingredients in fruitcake, panettone, and other baked goods.
• As toppings for desserts like ice cream and pudding.
• As standalone snacks or confections.

Related Techniques

• Glacé fruit: A similar process where fruits are preserved in a sugar syrup but remain soft and moist.
• Crystallized fruit: Another preservation method where fruits are coated in sugar crystals.

See Also

• Confectionery
• Preservation (food)
• Sugar
• Dessert

Related Pages

• Candied fruit
• Candied nuts
• Candied ginger
• Candied peel
• Glacé fruit
• Crystallized fruit
• Confectionery
• Preservation (food)
• Sugar
• Dessert