The preservation of food by the use of high concentrations of sugars is possible because of the dehydration of the microorganisms' cell structure

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High concentrations of sugars create a hypertonic environment, causing water to be drawn out of microorganisms through osmosis. This leads to dehydration and eventual death of the microorganisms, thus preserving the food. High concentrations of sugars work as a preservative because they create a hypertonic environment for microorganisms, meaning that the concentration of dissolved solutes outside of their cells is so high that water is drawn out of the cells, causing them to dehydrate and eventually die.

The Preservation of Food by the Use of High Concentrations