Candied Chocolate Dipped Citron
Serves: about 1½ cups
adapted from David Lebovitz
  • 2 citrons
  • 1½ cup maple syrup or a mixture of maple syrup and honey (not vegan)
  • 1 cup water, plus more for blanching the citron pieces
  • ½ - ¾ cup chocolate chips
  1. Wash and dry the citrons. Cut out any flesh and seeds (you can juice the flesh and use the juice in your water, in salad dressing, or as an acidic finish to any savory dish), then cut the rind into strips. Put the rind strips in a medium pot, cover with water, and blanch the citron pieces in simmering water for 30 minutes, until translucent.
  2. Drain the citrons and return to the same pot. Add the maple syrup/honey (if using) and water. Bring the mixture up to a boil, stirring a few times. Turn the heat down to establish a strong simmer, and simmer until the syrup reduces, almost completely. You should be left with candied citron strips, covered in a thin layer of syrup. This will take about an hour or more. Let cool for about 15 minutes. Transfer the strips to a wire drying rack to let any excess syrup drain off.
  3. Meanwhile, melt the chocolate chips on a double boiler. Dip each citron strip into the chocolate, so that it's about half way covered. Transfer back to the drying rack. Once you've dipped all the citron strips in the chocolate, transfer the whole rack to the refrigerator to let the chocolate harden. Keep the candied citron refrigerated in an airtight container. Enjoy!
Recipe by Golubka Kitchen at