How to make your own candied citron and candied quince.
It’s almost fruitcake season. Whoa………stay with me! The word “fruitcake” often sends people running, but homemade fruitcake is sweet, tangy, and delicious. Of course, that is because we use better quality ingredients when we make something from scratch.
Candied citron is a perfect example. I avoid that green syrupy stuff at the grocery store. But I have always wanted to try making my own. So when I stumbled across a Buddha’s Hand citron I grabbed it – even though it was a bit pricey at nearly $6 for one citron.
Turns out that citron has real flavor, even once candied. I guess as we could expect it tastes and smells faintly of lemon. Making the candy was quick and fairly easy.
- 1 Buddha's Hand citron
- 2 cups sugar
- 1 cup water
- Wash citron, trim the end, and cut into small cubes.
- Cover the citron cubes with water in a small saucepan.
- Bring the water to a boil, reduce to simmer, and cook until the citron pieces are nearly translucent.
- Drain citron and set aside.
- Combine 1½ cups of sugar and the 1 cup of water in the saucepan.
- Bring to a simmer and cook for 8 minutes, or until it reaches the soft thread stage (232 degrees).
- Add the citron pieces and continue simmering gently, stirring just enough to cover the pieces with syrup.
- Cook for about 45 minutes. Don't stir while cooking.
- Drain the citron, cool slightly , and roll in the remaining ½ cup sugar.
- Let dry overnight. Store in an airtight container.
I used the same process to make candied quince, although as you can see I did overcook it a bit. Candied quince will be a welcome addition to this year’s fruitcake collection.
I also made some Quince Paste from the fresh quince. You can find the recipe here.
What about you – have you made any unusual candied fruit?