There are so many interesting things about the Buddah's Hand that set it apart from the more familiar lemon or lime. Aside from the odd appearance, the fruit does not contain any juice. It has little or no pulp at all. Fortunately, the pith and skin are not the least bit bitter! You can use the WHOLE fruit! This is great because not only am I going to show you how simple candied Buddah's Hand is to prepare, this recipe also yields a decent amount of amazing citron syrup! The syrup can be used to flavor and sweeten teas, cakes, or other desserts. It also makes a wonderful addition to your favorite cocktails. So if you're ready, click "Read More" and let's get started!
Candied Buddah's Hand
1 Buddah's Hand citron
3 cups water
2 1/2 cups granulated sugar
Candy thermometer or instant read thermometer
Be sure to use organic unsprayed fruit for this recipe. Begin by slicing the fruit in half and dicing it all into bite-sized pieces. Place the diced fruit into a heavy saucepan or Dutch oven. Add enough water to cover the fruit. Three cups of water were sufficient for an average-sized fruit. Add the sugar to the pot and place it on the stove over medium heat. Bring everything to a boil and then reduce to a simmer. Be sure to stir the pot occasionally.
The Buddah's Hand will gradually change from opaque to the translucent golden gems you see in the picture above. This process takes about an hour or so. A candy thermometer* placed in the pot will help to keep you from reducing things too far. The syrup stage for sugar is 230 degrees F. You should cook the fruit until you reach 230 degrees F. Once this has been achieved, remove the pot from the heat and allow everything to sit for about 45 minutes or so. Any remaining opaque pieces of fruit will clarify during this period.
Remove the candied fruit from the pot and spread them out evenly on a cooling rack or parchment. Once they have cooled and dried, you can coat them in sugar and store them in a jar until ready to use in your favorite recipe. I must warn you that your family members will smell these things cooling off in your kitchen and try to eat them all before you can use them up!
I know I mention using a candy thermometer for this recipe. However, a thermometer is NOT absolutely necessary for this recipe. Sure it makes it a bit easier, but you can also just cook things until most of the fruit is translucent. It's okay if the liquid is not too syrupy when your finished. The remaining liquid will still be delicious and versatile.