Candied Citron

Candied citron is the peel of the citron fruit cooked in sugar syrup and dried into chewy, translucent cubes or strips. It tastes intensely citrusy with a mild bitter edge and a sticky sheen; it stays tender when baked and adds bright pops to doughs and fillings. Commonly sold diced or in strips, it enriches fruitcakes, panettone, biscotti, and pastry garnishes.\n\nCandied citron, long known as succade, grew from Mediterranean preserving traditions and spread through European holiday baking. It features in Italian, French, and Central European breads and confections and also appears in some Middle Eastern sweets.