Candied fruits smell like the nostalgic sweetness of a traditional sweet shop—imagine biting into a glazed orange peel or a jewel-bright preserved apricot. It's citrus stripped of its fresh, zesty bite and wrapped instead in a honeyed, almost caramelised warmth. There's a jammy thickness to it, with subtle spice notes (think cinnamon or clove) lurking beneath the sugar. It's comforting rather than sharp, reminiscent of marmalade or the aroma wafting from a Victorian kitchen during confectionery-making.
Candied fruit accords are typically synthetic creations, though inspired by traditional preserving methods dating back centuries. Perfumers use a blend of citrus isolates (limonene from orange or lemon), combined with sweetening molecules like ethyl maltol (which smells like caramelised sugar and fruit jam) and various ester compounds that mimic candying. Some compositions include real citrus peels that have been macerated and processed. This approach allows perfumers to capture the concentrated, dessert-like quality of candied fruit without the variability of natural preservation.
Candied fruits function as a cheerful heart note or top-to-middle bridge in compositions. It softens citrus brightness into something gourmand and wearable, adding edibility and whimsy. Perfumers use it to create warmth and nostalgia without heaviness, often layering it with florals or musks for sophisticated sweetness.
Surprising harmonies