How to Make Candied Citron

Add candied citron to a variety of desserts and baked products.

The citron is an oblong-shaped fragrant, yellow fruit that is available in several different varieties across many Mediterranean, Latin American and Asian regions. This citrus fruit contains hardly any fruit, and is prized for its thick and fleshy peel. Citron peels are candied and used as an ingredient in many desserts and baked products such as fruitcakes, raisin breads and chocolates. You can prepare candied citron using the same technique that is used to prepare candied citrus peel.

Things You'll Need

• Kitchen towel
• Saucepan
• Spatula
• 3 cups granulated sugar
• 17 oz. water
• Baking tray
• Parchment paper

Instructions

1. Wash two citrons in a bowl under running water. Drain and pat them dry with a kitchen towel. Cut the citrons into half. Use a spoon to loosen the citron peel from the pulp. Discard the pulp and slice the citron peel into 1/2-inch cubes.

2. Blanch the citron peel by placing the peel in a saucepan and filling it with water. Set the saucepan on medium heat and simmer for 30 minutes or until the peel turn translucent and tender. Turn off the heat and drain the citron peel.

3. Add 3 cups of granulated sugar and 17 oz. of water to the saucepan. Thoroughly combine the sugar and water with the citron peel. Set on medium heat and cook for half an hour or until the sugar syrup thickens and reduces to less than half in quantity. Gently stir the mixture occasionally with a spatula to prevent the citron peels from sticking to the bottom of the saucepan.

4. Turn off the heat and let the citron peel cool in the syrup for 1 hour. Use a spoon to place all the candied citron peel to dry on a baking tray covered with parchment paper. Allow the peel dry for 12 hours.

5. Shake off excess sugar from the candied citron peel. Use as desired or store in an airtight container.

Tips & Warnings

• Store candied citron peel at room temperature for around one month. Store candied citron peel in the refrigerator for up to six months.

References

• David Lebovitz; Candied Citron; February 2011
• The Independent; Candied Cedro Or Citron; Skye Gyngell; January 2008
• The Cook's Thesaurus; Candied Foods; Lori Alden
• The Kitchn; Recipe: D.I.Y. Candied Lemon Peel; Faith Durand; November 2006
• Better Homes And Gardens: Candied Fruit Peel

Resources

• Read this Article in Spanish
• Purdue University; Citron; Julia F. Morton; 1987
• Paradise: Paradise Candied Citron
• So Feminine; How To Make Candied Fruit; Sarah Horrocks; October 2008