Glazed Citron
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Glazed Citron
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Many will likely inquire about the use of corn syrup and if it’s necessary. Corn syrup prevents crystallization so I use it because of the lengthy cooking and reduction of the syrup. I did not try them without using it and you can read more at Why and When to Use (or Not Use) Corn Syrup.
Note that this process takes about a week, although it only requires a few minutes of tending each day. Very important to remember is that as you’re cooking the citron in the syrup, especially as the syrup reduces and thickens during the last few days, monitor the citron and turn them wedges gently, to make sure they are getting evenly candied and not burning on the bottom.
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Ingredients
- One pound (450g) citron organic or unsprayed
- pinch of salt
- 3 1/2 cups (700g) sugar
- 6 cups (1.5l) water
- 3 tablespoons (60g) light corn syrup
- Additional water for blanching the citrons
Instructions
- Wash the citron and cut it into six wedges, lengthwise. Use a spoon to scoop away any pulp.
- Put the citron wedges in a large pot, cover with plenty of water, and bring to a boil with a big pinch of salt. Reduce the heat to a simmer and let the citron pieces cook until they’re completely translucent, about one hour. Drain and rinse the citron slices.
- In the same pot, heat the sugar, water, and corn syrup until it comes to a boil. Reduce the heat, add the citron slices, and simmer gently for 20 minutes. Remove from heat and let stand overnight, at room temperature.
- Day 2: Bring the citron slices and the syrup to a low boil and simmer for 20 minutes. Remove from heat and let stand overnight, at room temperature.
- Day 3: Bring the citron slices and the syrup to a low boil and simmer for 20 minutes. Remove from heat and let stand overnight, at room temperature.
- Day 4: Bring the citron slices and the syrup to a low boil and simmer for 20 minutes. Remove from heat and let stand overnight, at room temperature.
- Day 5: Bring the citron slices and the syrup to a low boil and simmer for 20 minutes. Remove from heat and let stand overnight, at room temperature.
- Day 6: Bring the syrup and citron slices back to a simmer and cook until the temperature reads 235ºF (112ºC) – watching carefully so they don’t burn or overcook. Remove from heat and let stand overnight, at room temperature. (If the syrup gets very reduced before it reaches that temperature and it looks like the citron will burn, remove it from heat when its close to the temperatures indicated. Depending on the fruit, it may be done a few degrees sooner.)
- The next day, carefully remove the citrons slices and let them drain on a wire cooling rack for about eight hours.
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