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Candied Citron

kept bytihleigh
recipe byDavid Lebovitz

One 8 ounce (240g) fresh citron will yield about one cup (250g) of candied citron pieces. You can scale the recipe up or down accordingly, depending on how many citrons you have. I don’t recommend candying more than four citrons in one batch; if you have more, preserve them in subsequent batches.

Many are likely to inquire if the corn syrup is necessary. You can leave it out but it does prevent the citron pieces from crystallizing and keeps them moister, which most other liquid sweeteners do not.

Storage: Store the citron pieces in a jar at room temperature (if planning to use within a few weeks) or in the refrigerator, until ready to use. The candied citron should last up to six months. It can also be stored in the syrup, as indicated in step #5.

Troubleshooting Tip: If too much sugar clings to the finished peel, you either didn’t let it cook enough, didn’t drain it long enough, or the sugar was too fine. Depending on where you live, use the coarsest granulated sugar you can find.


2 citrons
3 cups sugar (600g), plus 1 cup (100g) for tossing the finished fruit
2 cups (500ml) water, plus additional water for blanching the citron pieces
optional: 1 tablespoon light corn syrup



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