For a more intense flavor, repeat the simmering and cooling process in Step 2. This allows the citrus to absorb even more of the sugar syrup. Store the candied Buddha's hand in an airtight container at room temperature for up to two weeks. For longer storage, refrigerate to prevent stickiness. If you don't have a candy thermometer, you can test the syrup by dropping a small amount into a glass of cold water. If it forms a soft ball, it's ready.
Candied Buddha's Hand Citron
-
PREP TIME15 mins
-
COOK TIME45 mins
-
TOTAL TIME27 hrs 30 mins
-
SERVING32 People
-
VIEWS45
Transform the uniquely aromatic Buddha's Hand citron into a dazzling candied delicacy. This exquisite treat makes a memorable gift or a sophisticated addition to your own pantry. The floral notes and bright citrus flavor are intensified through the candying process, creating a truly special confection.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate20 g
-
Fiber1 g
-
Protein0 g
-
Sodium1 mg
-
Sugar19 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 30 mins Blanch the Citron: In a large pot, bring water to a rolling boil. Add the diced Buddha's hand and return to a gentle simmer. Cook until the citrus segments soften, approximately 30 minutes. Drain thoroughly.
02 Step
Recipe View 1 hrs Simmer in Syrup: Return the softened Buddha's hand to the pot. Add 2 1/2 cups of sugar and 2 cups of water. Simmer over medium heat, stirring occasionally to prevent sticking, until the syrup reaches 230°F (110°C) on a candy thermometer. This may take 45-60 minutes. Remove from heat and allow the mixture to cool completely at room temperature.
03 Step
Recipe View 5 mins Drain and Reserve Syrup: Drain the candied citrus, reserving the flavorful syrup. The syrup can be stored in sterilized jars and used to sweeten beverages or as a glaze for pastries.
04 Step
Recipe View 24 hrs Initial Drying: Spread the drained citrus pieces in a single layer on a wire rack. Allow them to dry until they become tacky to the touch, about 24 hours.
05 Step
Recipe View 5 mins Sugar Coating: Pour the remaining 1/2 cup of sugar into a shallow bowl. Toss the tacky citrus pieces in the sugar, ensuring they are evenly coated.
06 Step
Recipe View 2 hrs Final Drying: Transfer the sugar-coated citrus to a clean plate or baking sheet lined with parchment paper. Let them dry for at least 2 hours, or until the sugar coating is set and the pieces are no longer sticky.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Elmira Pfannerstill
Mar 23, 2025The instructions were so clear and easy to follow. I especially appreciated the tip about repeating the simmering process for a richer flavor.
Briana Hegmann
Dec 25, 2024I had never worked with Buddha's hand before, but this recipe made it approachable and fun.
Vince Bergnaum
Dec 12, 2024This recipe was a game-changer! My candied citron turned out beautifully and tasted amazing.