Candied citron
Candied citron brings aromatic peel and chewy pieces to Torcolo di San Costanzo. The sweetened rind is cut into small cubes before mixing through the dough.
- Form
- Citron peel preserved by candying.
- In the dough
- Small cubes dispersed through the torcolo.
Cut for even distribution
Cut large pieces into small, even cubes if needed. Mix them through the dough with the other fruit and nuts at the stage specified in the recipe.
Peel transformed with syrup
Candying gradually replaces some of the peel’s water with sugar syrup. Cubes suit a dough inclusion, while strips and larger pieces are useful when the shape will remain on display.
Slice after cooling
Let the torcolo cool before slicing so the fruit-studded crumb holds together. The citron should appear in small pieces throughout the slice.
Choose citron, not a mixed bag
Check for cedro candito in the ingredient list. Mixed candied fruit, candied orange and fresh citron peel have different flavors and compositions.
Follow the pack
Keep the product closed and follow its storage directions, including any instructions after opening. Use a clean, dry utensil to portion it.
