What should you gift for that “special” foodie on your holiday shopping list who is really picky and has everything? You are aware now. By the way, Buddha’s hand is a particular and distinctive delicacy, so if you like candied citrus, you should prepare extra.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 day 2 hrs 30 mins |
| Total Time: | 1 day 3 hrs 30 mins |
| Servings: | 32 |
| Yield: | 2 cups |
Ingredients
- 3 cups diced Buddha’s hand (fingered citron)
- 3 cups white sugar, divided
- 2 cups water
Instructions
- Bring a large pot of water to a boil. Add diced Buddha’s hand, return to a simmer, and cook until citrus softens, about 30 minutes. Drain.
- Combine Buddha’s hand, 2 1/2 cups sugar, and water in the same pot; bring to a simmer and cook, stirring occasionally, until syrup reaches a temperature of 230 degrees F (110 degrees C). Remove from heat and cool to room temperature. Drain citrus; pour excess liquid into jars and reserve.
- Spread drained citrus out onto a wire rack and let dry until tacky, at least 24 hours. Pour remaining sugar into a shallow bowl. Toss citrus in sugar until coated; transfer coated pieces to a plate to dry, at least 2 hours.
- You can use any citrus peel in place of Buddha’s hand if desired.
- The reserved syrup is excellent for making cocktails.
Reviews
Easy to prep for and follow
Love it! Used 20 ounces canned pineapple rings or chunks in/with syrup included, 3 cups sugar and 1/4 cup corn syrup to make my Dad candied pineapple every Christmas when he was still alive. (Miss you, Dad!) This is very close/similar only for fresh citron instead of canned.
Second year in a row i am making it. I fear that this time i left the Buddha’s Hand to blench too long in the water so the candies became softer. For some reason could not get the temperature to 230, maybe thermometer was not properly calibrated… anyway… LOVE THIS RECIPE!
Randomly found a Buddha Hand fruit in my shopping bag today when I got home…definitely did not pick one up. I wasn’t charged for it, so I took it as a blessing. The cashier must’ve either slipped it in intentionally or accidentally when bagging my items. I’ve never eaten one before but I have heard the best way to consume one is to candy it, so that is what I did! Still waiting on the final result but I’m very excited!
Best candy recipe on this planet !!! I use this to candy the etrog citron every year after the Jewish Succot holiday! I also used the same recipe for candied ginger which I mince and add to ginger cookies and pumpkin bread… I love a good spice:)
So tasty! Kind of takes you back when you first try it, but pretty addictive once you get used to it.
I have had a Buddha’s hand tree for a few years and the fruit is fragrant and beautiful, but I’ve never had a use for it until now. I first made this recipe last year, and I used this recipe, as written. I found the candied Buddha’s hand to be very bitter—so much so that I threw it all away. I’m not sure if I did something wrong or my fruit was over ripe? I haven’t had more fruit to try again until now, so here I am a year later with a new crop. I did some research and decided to add a teaspoon of salt to the blanching water, 1/4(ish) teaspoon of salt to the sugar/water mix, and I picked the fruit while there is still a tinge of green left (prior had been solidly yellow on the tree for a few weeks). The bitterness level has improved a million times and the candied Buddha’s hand turned out beautifully. This is a terrific recipe and the video is quite helpful.
Amazing!! I understand that you stated that this can be made with all types of citrus… I was wondering: would this work for pineapple? My husband, aunt, cousins, and mother are are pineapple freaks, and homemade candied pineapple would be a delightful gift idea — placed in a Halloween tin, put in a pretty candy dish and presented to Thanksgiving dinner host, stocking stuffer, or simply tied in a cellophane bag with bright ribbon to a birthday gift. If I can’t use this recipe for the pineapple, can you suggest a recipe for that? You rock!!! Thank you!!! Love this!!!
Found this after I couldn’t resist buying this nifty looking thing in the store yesterday. These instructions are so simple, I’m going to try it for making candied ginger tomorrow, to be used in a buddha hand and ginger pound cake.