Candied Citron
Ingredients
Directions
Prepare the citron
Soak the peeled and seeded citron in 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 to the syrup and cook until thick.
Dry and store
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 candied fruit itself, becoming tender and translucent as it absorbs sugar.
- White sugar
- Forms the thick syrup that preserves the citron and gives it sweetness and body.
The step that matters
Add the citron to the syrup and cook until thick. Sugar must replace the water in the fruit gradually. Cooking until the syrup thickens lets enough sugar penetrate and concentrate, so the candied citron keeps its shape and preserves well instead of staying wet or breaking down.
“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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