1.     Prep the citron: Slice off both ends, score the peel into 4–6 large panels, and peel. Scrape off excess pith only if it’s extremely thick — citron pith is tender and candies beautifully. Cut peel into strips or small cubes depending on how you’ll use it.

2.     Blanch the peel: bring a large pot of water to a boil. Blanch the peel for 1 minute and remove with a slotted spoon.

3.     Make the syrup: Combine 3 cups sugar and 3 cups water in a wide pot. Bring to a simmer until the sugar dissolves. Add the blanched peel. If using optional aromatics, add now.

4.     Candy the peel: Simmer on low for 45–60 minutes until the peel turns translucent. Do not boil hard. A slow simmer prevents toughening. Stir occasionally to keep pieces submerged.

5.     Dry the peel: Use a slotted spoon to transfer peel to a parchment-lined rack. Let dry for 6–12 hours, depending on your kitchen’s humidity.

6.     If you want a sugar-coating, roll pieces in sugar after they’re no longer wet but still slightly tacky.

7.     Store: Keep in an airtight container for up to 3 weeks or freeze for up to 3 months.