Candied Citron And Candied Quince Recipes

CANDIED BUDDHA'S HAND CITRON

Steps:

• Bring a large pot of water to a boil. Add diced Buddha's hand, return to a simmer, and cook until citrus softens, about 30 minutes. Drain.
• Combine Buddha's hand, 2 1/2 cups sugar, and water in the same pot; bring to a simmer and cook, stirring occasionally, until syrup reaches a temperature of 230 degrees F (110 degrees C). Remove from heat and cool to room temperature. Drain citrus; pour excess liquid into jars and reserve.
• Spread drained citrus out onto a wire rack and let dry until tacky, at least 24 hours. Pour remaining sugar into a shallow bowl. Toss citrus in sugar until coated; transfer coated pieces to a plate to dry, at least 2 hours.

CANDIED CITRON AND CANDIED QUINCE

Steps:

• 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.