Hi Wayne:

Basicly 'Citron' is the candied rind of any citrus fruit, but usually oranges
or grapefruit.

The thin outer skin is removed and cut into thin strips (Julienne) and cooked in a sugar water solution until all of the sugar is absorbed.

1/4 cup water to 1/2 cup sugar per cup of peel.
Use only the outer peel and not the white and bitter 'pith'
Cook and stir until all of the sugar is asorbed and the water evaporated - being careful no to let it burn.

Then roll the strips in powdered sugar and set on wire a rack to dry.

jimS - So. Calif.