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Candied fruit is the OG gummy sweet. Honey-soaked fruits appear in the ancient Roman cookbook Apicus. In China, candied fruit dates back to the Sung period (960-1279 CE). 13th century Arabic recipes offer the earliest recipes for fruit candying as we know it today. In medieval times, the practice migrated into Europe. Confiserie Leonard Parli has been making whole candied clementines since their founding in 1874. Its candying requires soaking over time. When the process is complete, the entire clementine is saturated with sweetness: firm on the outside, lusciously soft on the inside.
BANANINHA PARAIBUÑA (São Paulo, Brazil)
The banana was introduced to Brazil in the 16th century, through the establishment of banana plantations by Portugese colonizers. Since then, bananas have become an essential part of Brazilian cuisine. There are many versions of banana sweets in Brazil, among them the bananada, a small bar of cooked bananas and sugar. Family-owned Bananinha Paraibuña has been making banananda candies since 1975. They have grown from a one-person operation to employing just under 100 workers; from local to international distribution.
XL SOUR RAINBOW TWISTS (Spain)
These wonderfully large gummy candies engage many senses at once: sight, taste, and touch too (with their mix of textures: chewy exterior, soft center). Vidal Candies was founded in Spain in 1963; today they are an international inventor and producer of many new gummy and licorice varieties.