Pronunciation: [kˈandɪɪŋ] (IPA) 
The correct spelling of the word "Candying" comes from the base word "candy" with the suffix "-ing" added for it to become a gerund. In IPA phonetic transcription, "candy" is /ˈkændi/ with stress on the first syllable and pronounced as "kan-dee". The suffix "-ing" is pronounced as /ɪŋ/ and is added to the end of the base word "candy" to create "Candying" /ˈkændiɪŋ/ with the stress on the first syllable and pronounced as "kan-di-ing".
Candying refers to a culinary technique or process that involves coating or preserving food items, typically fruits or nuts, with a layer of sugar syrup or crystallized sugar. This technique is used to enhance the flavor, texture, and visual appeal of the candied food.
To candy a food item, such as citrus peel, ginger, or cherries, the first step usually involves soaking the food in water or blanching it to remove any bitterness or undesirable flavors. Then, the soaked or blanched food is simmered slowly in a sugar syrup, typically made by dissolving sugar in water, until the food is impregnated with the syrup and becomes translucent.
The sugar syrup acts as a preservative, extending the shelf life of the candied food by preventing spoilage or the growth of microorganisms. Additionally, the sugar coating adds sweetness and creates a unique texture. The finished candied food items may be further embellished by rolling them in fine sugar, drying them, or even dipping them in chocolate.
Candying is a commonly used technique in confectionery and baking, as candied fruits and nuts are often used as ingredients in various desserts, pastries, cakes, and candies. Candied items also serve as standalone treats or decorations for cakes, cookies, and other sweet delicacies.
Overall, candying is a process that transforms natural food items into sweet, delectable treats with extended shelf life and enhanced flavor, making them both versatile and visually appealing in various culinary applications.
The act of forming into crystals, as sugar.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
The word "candying" has its origins in the Middle English term "candie". This Middle English term can be traced to the Old French word "candi" or "candir", which means "to make or turn into candied form". The Old French word, in turn, originates from the Arabic word "qand", which refers to the crystallized sugar obtained by boiling and evaporation. This Arabic term came from the Sanskrit word "khaṇḍa", meaning "a piece" or "a sugar candy". Overall, the etymology of "candying" can be traced through various languages, reflecting the historical interconnectedness of different cultures and their culinary practices.
