Candying, also known as glacéing, is a centuries-old method of preserving food by saturating it with sugar. It’s more than just making something sweet; it’s a process that transforms the texture, extends shelf life, and elevates the flavor of fruits, vegetables, and even flowers. From glistening candied citrus peels adorning cakes to the jewel-like brilliance of candied ginger, this technique has graced kitchens and culinary traditions worldwide.
The Science Behind Candying
The core principle of candying relies on osmosis and dehydration. Sugar, in high concentrations, acts as a preservative by drawing moisture out of the food. This process inhibits the growth of microorganisms, preventing spoilage and extending the edible life of the ingredient.
Understanding Osmosis
Imagine a semi-permeable membrane separating two solutions: one with a high concentration of sugar and another with a lower concentration (the fruit or vegetable itself). Water naturally moves from the area of lower concentration to the area of higher concentration to equalize the sugar levels. In candying, the fruit is immersed in a sugar syrup. This draws water out of the fruit, replacing it with sugar. This saturation changes the fruit’s texture from soft to firm and slightly translucent.
The Role of Sugar Concentration
The candying process isn’t a one-step dunk in sugar. It’s a gradual procedure, involving progressively increasing the sugar concentration of the syrup over several days or even weeks. Starting with a lower concentration prevents the fruit from shrinking too quickly, which would cause the surface to harden and prevent the sugar from penetrating the interior. The gradual increase allows for even sugar absorption throughout the food.
The Candying Process: A Step-by-Step Guide
While specific methods may vary based on the ingredient being candied, the fundamental steps remain consistent.
Preparation is Key
First, the fruit or vegetable must be properly prepared. This usually involves cleaning, peeling (if necessary), and cutting it into appropriately sized pieces. For citrus peels, the pith (the white, bitter layer) must be removed or significantly reduced as it can impart an unpleasant taste to the final product. Some fruits, like cherries, might be pitted.
Blanching for Better Results
Blanching (briefly immersing in boiling water) is often a crucial step. This helps to soften the cell walls of the fruit or vegetable, making it more receptive to sugar penetration. It also helps to remove any unwanted bitterness or enzymes that might cause discoloration. The blanching time varies depending on the food being candied.
The Syrup Bath: Gradual Immersion
The blanched fruit is then immersed in a sugar syrup, starting with a relatively low concentration. The syrup is gently heated, and the fruit is left to soak for a specified period, typically overnight. Over the following days, the syrup is drained, its sugar concentration is increased by adding more sugar, and the fruit is returned to the syrup. This process is repeated multiple times, gradually increasing the sugar content until the fruit is fully saturated.
Patience is a Virtue
The candying process requires patience. Rushing the process by using high sugar concentrations too early can result in a hard, crystallized exterior and an under-candied interior. Allowing sufficient time for osmosis to occur ensures that the fruit is evenly saturated with sugar.
Drying and Finishing Touches
Once the fruit is sufficiently candied, it’s carefully removed from the syrup and allowed to dry. This can be done at room temperature or in a low-temperature oven. Drying helps to create a firm, slightly sticky texture. Some candied fruits are then coated in granulated sugar for a decorative and textural element.
Ingredients Suitable for Candying
The possibilities for candying are vast, extending beyond the usual suspects.
Fruits: The Classic Choice
Fruits are the most common ingredients for candying. Citrus peels (orange, lemon, grapefruit), cherries, pineapple, ginger, apricots, and pears are all popular choices. The natural sweetness and inherent flavors of these fruits are enhanced by the candying process.
Vegetables: Beyond the Sweet
Vegetables can also be candied, offering a unique and surprisingly delightful flavor profile. Ginger is a prime example, transformed from a pungent root into a sweet and spicy treat. Other vegetables that can be candied include carrots, parsnips, and even certain types of squash.
Flowers: A Delicate Indulgence
Edible flowers, such as violets, roses, and lavender, can be candied for a delicate and visually stunning treat. These candied flowers are often used to decorate cakes, pastries, and other desserts. The candying process preserves their delicate beauty and adds a subtle sweetness.
Uses of Candied Ingredients in Cooking
Candied ingredients offer versatility in the kitchen.
Baking Brilliance
Candied fruits are often incorporated into baked goods such as cakes, cookies, and breads. They add moisture, sweetness, and a chewy texture. Candied citrus peels are a staple in fruitcakes and stollen.
Confectionary Creations
Candied fruits can be enjoyed on their own as a sweet treat or used as ingredients in other confectionery creations. They can be dipped in chocolate, added to nougat, or used to decorate candies.
Garnishing and Decoration
Candied fruits, vegetables, and flowers serve as beautiful garnishes for desserts, cakes, and other dishes. They add a touch of elegance and visual appeal.
Troubleshooting Common Candying Problems
Even with careful attention to detail, problems can arise during the candying process. Here are some common issues and how to address them:
Crystallization
If the sugar syrup becomes too concentrated or cools too quickly, it can crystallize. To prevent this, ensure that the sugar is fully dissolved in the syrup and avoid stirring the syrup while it’s cooling. Adding a small amount of acid, such as lemon juice or cream of tartar, can also help to prevent crystallization.
Fruit Too Hard
If the fruit becomes too hard, it’s likely that the sugar concentration was increased too quickly or the fruit was not blanched properly. Try blanching the fruit for a longer period or starting with a lower sugar concentration.
Fruit Too Soft
If the fruit becomes too soft, it might be over-blanched or the sugar concentration might be too low. Reduce the blanching time or increase the sugar concentration.
Mold Growth
Mold growth is a sign that the sugar concentration is not high enough to effectively preserve the fruit. Discard the batch and start again, ensuring that the sugar concentration is gradually increased to the appropriate level.
The History of Candying: A Sweet Legacy
Candying has a rich and fascinating history, dating back to ancient times.
Ancient Roots
The practice of preserving food with sugar has been around for centuries. In ancient civilizations, honey was used to preserve fruits and other foods. The Romans were known for their candied ginger and other delicacies.
Medieval Innovations
During the Middle Ages, sugar became more readily available, and candying became a popular method of preserving fruits and spices. Candied fruits were considered a luxury item and were often served at banquets and feasts.
Modern Revival
Today, candying continues to be a popular method of preserving and enhancing the flavor of foods. With renewed interest in artisanal and homemade foods, candying is experiencing a revival, with chefs and home cooks experimenting with new ingredients and techniques.
Candying Techniques: Beyond the Basics
While the general process remains consistent, there are variations in candying techniques that can influence the final product.
Hot Process Candying
In hot process candying, the fruit is simmered in the sugar syrup throughout the entire process. This method is faster than cold process candying, but it requires more careful monitoring to prevent the fruit from becoming overcooked.
Cold Process Candying
Cold process candying involves soaking the fruit in the sugar syrup without heating it. This method is slower than hot process candying, but it results in a more delicate and flavorful candied product.
Vacuum Candying
Vacuum candying is a modern technique that uses a vacuum chamber to accelerate the osmosis process. This method allows for faster and more efficient candying, while also preserving the color and flavor of the fruit.
Health Considerations: Moderation is Key
While candied fruits and vegetables are delicious, they are also high in sugar. Moderation is key when enjoying these treats. Individuals with diabetes or other health conditions that require them to limit their sugar intake should consume candied foods sparingly.
Candying is a beautiful example of culinary alchemy, transforming humble ingredients into sweet, preserved treasures. Whether you’re adding a touch of elegance to a cake or simply enjoying a sweet treat, candied fruits, vegetables, and flowers offer a unique and delightful culinary experience. From understanding the science behind the process to mastering the techniques, the world of candying is a sweet adventure worth exploring.
What types of food can be candied?
Candied foods encompass a vast array, primarily focusing on fruits, peels, and even some vegetables. Fruits like cherries, ginger, citrus peels (orange, lemon, grapefruit), apples, pears, and berries are common choices due to their natural sweetness and ability to absorb sugar. Beyond these, you’ll find candied nuts, flowers (like violets), and surprisingly, roots and vegetables such as ginger, carrots, and sweet potatoes being transformed through the candying process.
The key to successful candying lies in the food’s ability to withstand prolonged simmering in sugar syrup. This process not only preserves the food but also infuses it with concentrated sweetness and a unique, often translucent, appearance. Hardier ingredients like peels and root vegetables require a more extended candying period compared to softer fruits.
How does the candying process preserve food?
The candying process primarily preserves food by drawing out moisture and replacing it with sugar. Sugar, being hygroscopic, binds with water molecules, effectively reducing the water activity within the food. This lower water activity inhibits the growth of spoilage-causing microorganisms such as bacteria, mold, and yeast.
Furthermore, the high concentration of sugar creates an environment that is osmotically unfavorable for these microorganisms. Essentially, the high sugar concentration draws water out of the microbial cells, causing them to dehydrate and preventing them from multiplying and spoiling the food. This dual action of moisture removal and creation of an inhospitable environment significantly extends the shelf life of candied foods.
What is the difference between crystallized and candied fruits?
While both crystallized and candied fruits involve sugar, they differ in their final texture and moisture content. Candied fruits undergo a process where the sugar syrup permeates the fruit, making it translucent and somewhat pliable, often retaining a slightly sticky surface. The fruit’s internal structure remains somewhat moist and supple.
Crystallized fruits, on the other hand, go through a process that allows sugar crystals to form on the surface after candying. This is often achieved by allowing the candied fruit to dry at room temperature or in a low oven, encouraging the sugar to recrystallize. The result is a drier, more granular texture, with a visible sugary coating on the exterior.
Can I candy foods at home, and what equipment is needed?
Yes, candying foods at home is achievable, although it requires patience and careful attention to detail. The essential equipment is relatively simple: a heavy-bottomed saucepan to prevent scorching, a slotted spoon for removing the food from the syrup, a candy thermometer to monitor the syrup’s temperature, and a wire rack for drying the candied items.
Optional but helpful tools include a paring knife for preparing the fruit or vegetables, and parchment paper to prevent sticking during the drying process. Good quality ingredients are also essential, including fresh produce and high-quality sugar. The key to successful home candying is maintaining the correct syrup concentration and drying conditions.
What are the key steps involved in the candying process?
The candying process generally involves several key steps. First, the food is prepared by cleaning, peeling, and cutting it into appropriate sizes. Next, the food is simmered in a series of sugar syrups, each progressively more concentrated, over several days or weeks. This gradual increase in sugar concentration allows the food to absorb the sugar without becoming overly saturated or collapsing.
After simmering, the food is removed from the syrup and allowed to dry, either at room temperature or in a low oven. This drying process helps to set the sugar and create the desired texture. Finally, the candied food can be stored in an airtight container to prevent moisture absorption and maintain its quality.
What are some common uses for candied foods in cooking and baking?
Candied foods find diverse applications in both cooking and baking. They are frequently used as decorative elements, adding a touch of elegance and sweetness to cakes, cupcakes, and other desserts. Candied citrus peels, for instance, are a classic ingredient in fruitcakes and stollen.
Furthermore, candied fruits can be incorporated into doughs and batters to provide bursts of flavor and chewy textures. Chopped candied ginger adds warmth and spice to cookies and breads, while candied cherries enhance the visual appeal and taste of pastries. They can also be used as toppings for ice cream or yogurt, or even enjoyed on their own as a sweet treat.
What can I do with the leftover sugar syrup from candying?
The leftover sugar syrup from candying is a valuable byproduct and should not be discarded. Infused with the flavor of the candied fruit or vegetable, it can be used in a variety of ways. One popular option is to reduce it further into a flavorful syrup for drizzling over pancakes, waffles, or ice cream.
Alternatively, the syrup can be used as a sweetener in cocktails or other beverages, adding a unique twist to classic recipes. It can also be incorporated into jams or jellies to enhance their flavor profile. If properly stored in an airtight container in the refrigerator, the flavored sugar syrup can last for several weeks.