To candying means dipping a fruit , but also a flower (such as violet), in a sugar syrup so that it remains well soaked and wrapped in a light sugary "crust" . This operation, repeated several times, is carried out in a syrup which is initially light and then gradually more and more consistent due to the addition of more sugar. At the end of this operation, the fruit retains its characteristics of shape and color and is naturally much sweeter . The fruit to be candied must be perfect and not excessively ripe; it can first be blanched in boiling water and, at times, depending on the size, even cut into pieces.