Candied describes fruit, nuts, or other foods that have been preserved and sweetened by cooking them in a sugar syrup until the syrup replaces much of their natural moisture, leaving a shiny, sometimes crystallized coating. The candying process typically simmers the food in sugar syrup until translucent, then dries it to set a glossy or sugar-crystallized exterior; the process can be repeated for a thicker coating. Candied citrus peel, candied ginger, and candied nuts are the most common forms, used as garnishes and mix-ins for cakes, cookies, and confections, though vegetables such as carrots, beets, and fennel can also be candied for a sweet, caramelized note in savory dishes. The technique appears across many cuisines, from candied rose petals and pomegranate seeds in the Middle East to candied tropical fruits in Latin America.