Candied Citron
Ingredients
Directions
Prepare the citron
Soak the peeled and seeded citron in a weak sugar water overnight.
Drain the citron through a colander.
Candy the citron
In a pot, combine the drained citron and white sugar.
Boil until a thick syrup forms.
Add the citron and cook until thick.
Pour the mixture onto plates and leave near the stove to dry.
Once dry, sprinkle with granulated sugar and store in glass jars.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Citron
- Provides the main body and flavour of the candy once cooked down in sugar.
- White sugar
- Sweetens the fruit and, as it thickens, forms a syrup that preserves and firms the citron.
The step that matters
Boiling the citron in the sugar syrup until thick. Sugar concentration must rise enough to preserve the fruit and set it firm as it dries. If the syrup is undercooked, the candy stays wet and may spoil; if overcooked, it turns hard and brittle.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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