Candied citron is a sweet made by infusing pieces of citron fruit with sugar. Citron is a fruit grown most abundantly in the southern parts of France, Italy and Greece. It has a flavor profile that is slightly more bitter than ubiquitous citrus fruits such as lemons and oranges.
The citron fruit has a thick yellow rind and a firm, pale pulp that contains less moisture than most other citrus fruits. The process for making candied citron involves boiling chunks of the fruit in simple syrup and then letting the mixture stand until the syrup is thick and the fruit is fully infused. In some cases, the sugar-infused citron is kept moist and added to fruitcakes and cookies. The candied citron may also be drained, then tossed in granulated sugar and dried to create a candy that is eaten by itself.
To make candied citron, chop and blanch 2 citrons for 30 or 40 minutes in simmering water. Drain the fruit, then add 2 cups of water and 3 cups of white sugar to the pan. Cook, stirring occasionally, until a candy thermometer inserted into the mixture shows 230 degrees Fahrenheit. Remove from heat, and allow the citron to sit in the syrup for at least one hour.