Candied Buddha's Hand Citron recipe

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Ingredients

3 cups diced Buddha's hand (fingered citron)
3 cups white sugar, divided
2 cups water

Nutrition Info

76.7 calories
carbohydrate: 20.2 g
cholesterol: : -
fat: : -
fiber: 0.9 g
protein: 0.1 g
saturatedFat: : -
servingSize: -
sodium: 1 mg
sugar: 19.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

2 cups

Recipe Note

What should you get that 'special' (super-picky and has everything) foodie on your holiday list? Now you know. By the way, if you're a fan of candied citrus, you'll want to make extra, since Buddha's hand is a unique and special treat.

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