Glossary: Candied

Candying is a method of preserving where fruit is prevented from decaying by being forced to absorb sugar, therefore preventing the growth of microorganisms. The finished product is known as candied fruit and is prepared in a similar but quicker way to glace fruit and crystalised fruit.
The candying process usually involves boiling the fruit, then steeping in heated sugar syrup. The sugar slowly replaces the moisture in the fruit creating a high sugar environment unfavorable to microorganisms. This process takes several hours.
Fruits which are commonly candied include cherries, plums, peaches, apricots, pears, starfruit, pineapple, apples and citrus fruit or peel.