Kandyzbrot

(fr. sucre candi) – crystallized sugar; an old term for cane sugar. Sugar orders from magnate courts usually included kandyzbrot, Canary sugar, faryna (icing sugar) or rafinada (refined sugar). The names were often followed by terms referring to quality such as “the finest” or “more unpleasant.” Usually sugar was sold in so-called “heads,” or blocks, which were later chopped, crushed or ground for specific culinary purposes.

Source: Biblioteka Książąt Czartoryskich w Krakowie (BCz), ref. no. 6005, vol. 5, p. 36 ff., Wydatki na kuchnię Elżbiety z Lubomirskich Sieniawskiej.

See also: B. Popiołek, Między kuchnią i spiżarnią. Magnackie regestry wydatków kuchennych w osiemnastowiecznej Rzeczypospolitej, Warszawa 2025.