Description
Preserving fruits or flowers in a sugar syrup to create a sweet, crunchy exterior.
Technical
Candying involves dissolving sugar in water to create a supersaturated solution, which is then cooled and mixed with the fruit or flower to be preserved, causing the water to evaporate and the sugar to crystallize, creating a crunchy exterior. The process requires precise temperature control, typically heating the sugar syrup to 230-240°F (110-115°C) and then cooling it to around 160-170°F (71-77°C).
Science
Primary Reaction
Crystallization
Sensory Profile
Aroma ()
sweetfloralfruitycaramelizedhoney-likespiced
Compounds: ethyl acetate, benzaldehyde, vanillin, diacetyl, furfural
Wine Analogy
Late-harvest Riesling
Coffee Analogy