It is a process of preservation of some food components (fruits are commonly candied). Fruits or smaller pieces of fruit are placed in heated sugar syrup and through the process of osmosis, they are soaked in a succession of increasing concentrated syrup, replacing water contents with sugar. Candied fruits are widely used in the confectionary goods production.

The demand for healthy, processed, natural and tasty fruits increases every year, not only as end products, but also as ingredients to be included in other food products containing fruit such as ice-cream, cereals, dairy products, confectionery and baked goods. The sensory and functional characteristics in candied products turn these fruit products into attractive ingredients, as they present the cellular structure of an intact fruit and preserve the natural taste.