Homemade candied citron is one of the most rewarding citrus projects you can make in your kitchen. Citron is the intensely fragrant, thick-rinded citrus traditionally used in panettone, fruitcakes, biscotti, and holiday baking. This recipe turns whole citron peel into glossy, chewy, beautifully aromatic pieces of candied citrus that are worlds better than anything store-bought.
If you’ve never worked with citron before, think of it as a giant, knobby citrus with very little pulp and a thick, perfumed rind that candies beautifully. After a quick blanch, the peel simmers gently in simple syrup until translucent and tender. You can keep the flavor classic or infuse the syrup with vanilla, cardamom, or ginger for a deeper, more aromatic profile.
Use your candied citron in holiday cookies, panettone, biscotti, fruitcakes, homemade granola, or enjoy it on its own as a sweet citrus treat. It also makes a beautiful edible gift. And don’t skip saving the leftover citron syrup. It’s incredible in cocktails, teas, and baking.
Here is Buddha’s Hand, a variety of citron that I grow in my garden:
Candied (Buddha’s Hand) Citron
Ingredients
· Citron, approximately 1 pound, scrubbed clean
· 3 cups granulated sugar
· 3 cups water
· Optional aromatics: ½ vanilla bean, 2–3 cardamom pods, or a strip of fresh ginger for infused flavor
· Additional sugar for coating
Instructions
1. Prep the citron: Slice off both ends, score the peel into 4–6 large panels, and peel. Scrape off excess pith only if it’s extremely thick — citron pith is tender and candies beautifully. Cut peel into strips or small cubes depending on how you’ll use it.
2. Blanch the peel: bring a large pot of water to a boil. Blanch the peel for 1 minute and remove with a slotted spoon.
3. Make the syrup: Combine 3 cups sugar and 3 cups water in a wide pot. Bring to a simmer until the sugar dissolves. Add the blanched peel. If using optional aromatics, add now.
4. Candy the peel: Simmer on low for 45–60 minutes until the peel turns translucent. Do not boil hard. A slow simmer prevents toughening. Stir occasionally to keep pieces submerged.
5. Dry the peel: Use a slotted spoon to transfer peel to a parchment-lined rack. Let dry for 6–12 hours, depending on your kitchen’s humidity.
6. If you want a sugar-coating, roll pieces in sugar after they’re no longer wet but still slightly tacky.
7. Store: Keep in an airtight container for up to 3 weeks or freeze for up to 3 months.