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Drain the citrons, then put 3 cups (600g) of sugar, the 2 cups (500ml) water, and the corn syrup (if using) in the pan with the citron pieces. 3. Attach a candy thermometer to the side of the pot and cook the citron until the temperature reaches 230ºF. (110ºC)
1. Wash and dry the citrons, then cut them into 1/2-inch (2cm) cubes. Put the pieces in a large saucepan, cover with a sufficient amount of water so it won’t boil away, and blanch the citron pieces in barely simmering water for 30 to 40 minutes, until they’re translucent. 2. Drain the citrons, then put 3 cups (600g) of sugar,…
One 8 ounce (240g) fresh citron will yield about one cup (250g) of candied citron pieces. You can scale the recipe up or down accordingly, depending on how many citrons you have.
Put the pieces in a large saucepan, cover with a sufficient amount of water so it won’t boil away, and blanch the citron pieces in barely simmering water for 30 to 40 minutes, until they’re translucent. 2. Drain the citrons, then put 3 cups (600g) of sugar, the 2 cups (500ml) water, and the corn syrup (if using) in the pan with the citron pieces.
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