Candied Citron Recipe

Instructions

1. Grate moist citron peel to release the oil from the cells. Cut the peel into thin strips and place in a heavy pan: Use 2 cups of citron peel.
2. Cover with 1½ cups (360 mL) of cold water. Bring slowly to a boil then simmer for 10 minutes or longer to dim the acidy taste.
3. Drain and repeat this process 3 to 5 times, draining well each time.
4. For each cup of peel, make syrup of ¼ cup (60 mL) of water and ½ cup (120 mL) of sugar.
5. Add the peel and boil until the peel absorbs all of the syrup. The peel will become transparent.
6. Roll the peel in powdered sugar and spread on a rack to dry.