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The Hirshon Italian Jewish Candied Citron Peel - Succcade

The Hirshon Italian Jewish Candied Citron Peel – Succcade


  • Total Time: 0 hours

Ingredients

Units Scale
  • 1 citron
  • 3 cups water
  • 3 1/2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 2 teaspoons rosewater, Cortas Brand preferred (optional)

Instructions

  1. The interior of citron is not at all the prize–the flesh is dry (like an over-the-hill orange) and a bit leathery–It’s the outer rind that you want. Fresh citron has a hard, thick outer rind (the “rind” is considered everything above the interior fruit-flesh.)
  2. After cutting citron into wedges, you need to remove the inner fruit. You can use a grapefruit spoon. I just use my fingers to pry it out.
  3. Boil the peel 2 times (uncovered), over high heat, in two separate batches of rapidly boiling water, for 10 minutes each time.
  4. As a time saver, I bring two pots to a boil, then after blanching the first time, I just drain the peel and then dump the pieces into the second pot. If you use one pot, rinse the interior after draining and fill with fresh water–bring to a boil and proceed.
  5. After draining the blanched citron strips, make a sugar syrup in a 12-inch, deep-sided skillet with sugar and water.The syrup is important to keep the citron supple, after cooking.
  6. After whisking together the syrup ingredients, bring the mixture to a boil. Add the blanched citron to the boiling syrup.
  7. Place a sheet of parchment paper directly over the top (actually sitting on the fruit and syrup).
  8. Place a heat-proof bowl on top of the paper, to help weight it down.
  9. This set up helps to prevent excess condensation from forming and diluting the syrup. The goal is to reduce the syrup slowly–keeping the peel submerged.
  10. Turn the heat to low and simmer the citron rind at a slow but bouncy bubble for between 1 3/4 to 2 hours – check after 30 minutes and keep the temperature to no more than 230 degrees Fahrenheit.
  11. The point is to simmer until the syrup completely penetrates the white pith. Once very tender, remove the paper and raise the heat, only to medium. Now you’ll cook the liquid a bit more briskly in order to evaporate some of the water in the already reduced syrup. The syrup will seem very foamy on top and will bubble quite furiously.
  12. As the liquid reduces, lower the heat. At this point, let your nose be your guide. Don’t allow the liquid to color beyond a very light amber. You will smell the syrup turn–this is when it becomes candy–if you let this go too far, the syrup will be too flavorful and will overwhelm the citron with an overly cooked taste.
  13. The citron rind should be perfectly tender and the syrup should hug the rind. Add rosewater, if using, and leave to sit and cool in the syrup for an hour.
  14. Spray a wire cooling rack with flavorless vegetable spray and lay the candied citron on the rack in a single layer. If planning to sugar-coat the pieces, only allow them to settle until just warm. If allowed to sit too long, the outside will lose it’s sticky quality, which is what the sugar needs to adhere to.
  15. After rolling in sugar, place back on the rack and allow them to dry for a few hours. Cover and store at room temperature.
  16. If not planning to sugar-coat, then allow the pieces to dry on the rack for a few hours or overnight. Use an oiled chef’s knife to cut into small ½” cubes.
  17. Alternatively, store in the syrup and don’t sugar coat, this will preserve the rind for up to a year, refrigerated. The syrup is fantastic in tea or soda water!
  • Prep Time: 0 hours
  • Cook Time: 0 hours
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