What You Need to Know
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).
Steps
- 1.
Chinese candied winter melon (Fujian province): Preservation and texture transformation
- 2.
French glacé fruits (Provence): Luxury confectionery
- 3.
Turkish delight (Istanbul): Starch-sugar synergy
The Science
Primary Reaction
Crystallization