Can·dy v. t. [imp. & p. p. Candied p. pr & vb. n. Candying.]
1. To conserve or boil in sugar; as, to candy fruits; to candy ginger.
2. To make sugar crystals of or in; to form into a mass resembling candy; as, to candy sirup.
3. To incrust with sugar or with candy, or with that which resembles sugar or candy.
Those frosts that winter brings
Which candy every green. --Drayson.
Can·dy v. i.
1. To have sugar crystals form in or on; as, fruits preserved in sugar candy after a time.
2. To be formed into candy; to solidify in a candylike form or mass.
1. Any sweet, more or less solid article of confectionery, especially those prepared in small bite-sized pieces or small bars, having a wide variety of shapes, consistencies, and flavors, and manufactured in a variety of ways. It is often flavored or colored, or covered with chocolate, and sometimes contains fruit, nuts, etc.; it is often made by boiling sugar or molasses to the desired consistency, and than crystallizing, molding, or working in the required shape. Other types may consist primarily of chocolate or a sweetened gelatin. The term may be applied to a single piece of such confection or to the substance of which it is composed.
Candy, n. A weight, at Madras 500 pounds, at Bombay 560 pounds.
n : a rich sweet made of flavored sugar and often combined with
fruit or nuts
v : coat with something sweet, such as a hard sugar glaze [syn: