Candy Sugar (or sweet diamonds as it is popularly called) is sparking white big crystal sugar obtained by cooling supersaturated sugar solutions. Its large crystals not boast of purity but are also very attractive. It has its origins in India and Persia. Arabic writers in the first half of the 9th century described the production of candy sugar. Crystals were grown as a result of cooling supersaturated sugar solutions. In order to accelerate crystallization, confectioners later learnt to immerse small twigs in the solution for the crystals to grow on. The sugar solution was colored with cochineal and indigo and scented with ambergris or flower essence.