Candying is a preservation technique in which fruit, whole, cut into pieces, or as peel, is repeatedly steeped in progressively more concentrated hot sugar syrup, which gradually replaces the moisture inside the fruit's cells with sugar and so preserves it; depending on the size and type of fruit, the process can take anywhere from several days to several months. Candied fruit, also called glace fruit, is eaten on its own and is also used as an ingredient in baked goods such as fruitcake and panettone. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Origin Period, From (Year)Approximate, marking the start of the 14th century per the source's own phrasing ("used since the 14th century"); no specific region of origin is given in the source consulted, so origin-region is left unfilled rather than guessed. Connections
Uses Ingredient
Source Candied Fruit (Wikipedia)
Sources
1. Candied Fruit (Wikipedia)
WikipediaLead section
Candied fruit, also known as glace fruit, is whole fruit, smaller pieces of fruit, or pieces of peel, placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it.
Preservation process paragraph
This process of preservation, which has been used since the 14th century, allows the fruit to remain edible for up to a year.
- In Category: Culinary Techniques
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