What is the cooking technique that enhances flavor through caramelization and reduction of sugar?

The technique that enhances flavor through caramelization and the reduction of sugar is indeed candying. This process involves cooking fruits or other foods in sugar syrup, which causes the sugar to caramelize and intensify the natural flavors of the ingredients. During candying, moisture is drawn out of the food, leading to a concentrated taste and a distinctive texture. The sugars dissolve and then gradually cook down, transforming into a syrupy consistency and creating a sweet, preserved product that has a richer flavor profile than the original item.

While roasting, grilling, and baking can also enhance flavors through the application of heat and other methods, they do not specifically focus on the sugar caramelization aspect as much as candying does. These techniques typically involve cooking food until it reaches a certain texture or doneness rather than primarily manipulating the sugar content for flavor enhancement. Therefore, candying is uniquely suited to the description provided in the question, making it the correct answer.