History
Food preservation methods using sugar (palm syrup and honey) were known to the ancient cultures of China and Mesopotamia. However, the precursors of modern candying were the Arabs, who served candied citrus and roses at the important moments of their banquets. With the Arab domination of parts of southern Europe, candied fruit made its way to the West. The first documents that demonstrate the use of candied fruit in Europe date back to the sixteenth century. In Italy, they became a key ingredient of some of the most famous sweets of its culinary tradition: among these, the Milanese Panettone and the Cassata Siciliana.
Read more about this topic: Candied Fruit
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—Griffin Jay, and Reginald LeBorg. Prof. Norman (Frank Reicher)
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—D.H. (David Herbert)