To Candy Citron
Ingredients
Directions
Prepare the citron
Pare the citron very thin and narrow.
Soak the citron in water.
Carefully remove the inner part, leaving only the white part.
When tender, take the citron out.
Candy the citron
Prepare a clarified syrup boiled to almost a candy height.
Add the citron rings to the syrup and boil.
Remove from heat.
When the sugar turns white by rubbing it against the pan, take out the rings.
Lay the rings on a sieve to drain.
Cut the rings into proper lengths and dry.
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
- Forms the main body of the candy, becoming tender and translucent as it absorbs syrup.
- Sugar
- Forms the syrup that preserves the citron and gives it sweetness and a candied coating.
The step that matters
Boiling the citron in the syrup and judging when to remove it. Sugar must reach near candy height so the syrup can replace the water in the citron. Removing the rings when the sugar turns white on the pan, as the record directs, helps the coating set rather than stay sticky or turn grainy.
“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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