crystallize to cover with a coating of sugar crystals. There are two methods of doing this. The simplest is to roll a slightly sticky food, such as a candied fruit, in caster or granulated sugar. The second, more complicated, but technically more correct definition, is a process used during the manufacture of sugar confectionery. Sweets such as fondants are arranged in a layer on a grid, which is lowered into a sugar solution. This is left undisturbed for some time in a warm place. During this time, a layer of sugar crystals is deposited over the surface of the sweets, giving a sparkling appearance when they are drained.
