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Close-up of candied citron pieces in a bowl with fresh lemons in the background

Traditional Candied Citron Recipe

Perfect for adding to holiday fruitcakes, baked goods, or enjoyed as a standalone snack, candied citron is a delightful gift for loved ones
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Prep Time 2 days 15 minutes
Cook Time 1 hour 30 minutes
Course Dessert
Cuisine European
Servings 2 cups
Calories 70 kcal

Equipment

  • Large saucepan or pot
  • Slotted spoon
  • Baking sheet
  • Cooling rack
  • Parchment paper
  • Sharp knife and cutting board
  • Airtight container for storage

Ingredients
  

  • 1 lb citron fruits 2 medium-sized
  • 2 cups  granulated sugar
  • 4 cups  water  for blanching
  • 1.5 cups water for syrup
  • Additional sugar for coating optional

Instructions
 

  • Prepare the Citron:
    Wash the citron thoroughly under running water.
    Cut the citron into quarters and remove the pulp, leaving the thick peel and pith intact.
    Slice the peels into ½-inch wide strips.
    Close-up of thinly sliced yellow citron peels on a flat surface
  • Blanch the Citron:
    Place the citron strips in a large saucepan and cover with water.
    Bring to a boil and simmer for 10 minutes.
    Drain and repeat this process two more times to remove bitterness.
    Citron slices boiling in water inside a pot, releasing steam
  • Make the Syrup:
    In the same saucepan, combine 1 ½ cups water and 2 cups sugar.
    Heat the mixture over medium heat until the sugar dissolves, forming a syrup.
    Add the blanched citron strips to the syrup.
    Citron slices simmering in a pot of syrup, surrounded by fresh lemons and a bowl of sugar
  • Cook the Citron:
    Simmer the citron in the syrup over low heat for 1 hour, stirring occasionally to ensure even coating.
    The citron should become translucent and tender.
    Close-up of citron slices simmering in a pot of sugar syrup, glistening under the light
  • Dry the Citron:
    Remove the strips with a slotted spoon and arrange them on a cooling rack placed over a baking sheet lined with parchment paper.
    Allow the citron to dry at room temperature for 24–48 hours.
    Rows of candied citron slices placed on a drying rack over a parchment-lined baking tray
  • Optional Sugar Coating:
    Once dried, toss the candied citron in additional sugar for a sparkling finish.
    Store in an airtight container for up to a month.
    Close-up of candied citron strips coated in a layer of fine sugar crystals

Video

Notes

Nutritional Information (Per 1 oz / 28g)

  • Carbohydrates: 18g
  • Protein: 0g
  • Fat: 0g
Keyword CandiedCitron, CitrusDesserts, HolidayBaking