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A few years ago I got a message from a nice young couple that had worked their way through each and every recipe in Room for Dessert, my first book, and wanted me to sign their copy. And let me tell you, these kids were really pioneers, as this was well before the “cook every recipe from the book” blogs got so popular—they didn’t even have a blog!

When I met them, the book was filled with bookmarks and stains of all sorts. Obviously well-used, they really didn’t even need to tell me that they’d made everything in the book. But they did confess that the only recipe they couldn’t make was the candied citron, because they couldn’t find any citron.
Ingredients
  • 2 citrons
  • 3 cups (600g) sugar, plus 1 cup (100g) for tossing the finished fruit
  • 2 cups (500ml) water, plus additional water for blanching the citron pieces
  • optional: 1 tablespoon light corn syrup
Note: Ingredients may have been altered from the original.
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