Fruit preserved by being cooked and soaked in a sugar syrup. The fruit is usually boiled in the syrup, and then left to soak for anywhere from four to fourteen days. During the candying process, the naturally-occurring water in the fruit is replaced by sugar, resulting in fruits with firm textures, sweet flavors and extended keeping properties. Fruits that are already firm, such as pineapple, apricots, cherries, and apples, are best for candying. Soft fruits, such as most berries, will not survive the extended soaking process. The fruit is first poached in water, then sugar is added to the mixture. During the prolonged soaking period, the sugar syrup is gradually concentrated by adding more sugar periodically. Finally, the candied fruit is left to dry outside of the syrup for several days.

can be finished by being sugared, or can be used as-is for dipping in chocolate or incorporated in other recipes.