Candied Buddhas Hand Citron Recipes

CANDIED BUDDHA'S HAND CITRON

Candied Buddha's Hand Citron image

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.

Provided by Chef John

Categories Desserts Candy Recipes

Time P1DT3h30m

Yield 32

Number Of Ingredients 3

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 76.7 calories, Carbohydrate 20.2 g, Fiber 0.9 g, Protein 0.1 g, Sodium 1 mg, Sugar 19.1 g

CANDIED BUDDHA'S HAND CITRON

Candied Buddha's Hand Citron image

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.

Provided by Chef John

Categories Candy

Time P1DT3h30m

Yield 32

Number Of Ingredients 3

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 76.7 calories, Carbohydrate 20.2 g, Fiber 0.9 g, Protein 0.1 g, Sodium 1 mg, Sugar 19.1 g

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Cut each citron into ~1/3" thick slices (see photo above) to reveal the internal flower shape. Use the "finger" pieces too.
(Option A: Sun Tea) If it's warm (over 70 degrees) and sunny out and you'd like to make sun tea, place the slices into a jar and fill with water. Put jars in a sunny spot for the day. Strain out citrus to make candy and put "citron tea" into fridge until ready to drink (sweeten to taste).
(Option B: No Sun Tea) If it's cold or you're in a rush for time, jump right in to candy-making mode. You'll need to blanche the citron to remove the bitter flavor. Put the citron slices into a pot and cover with water. Simmer (low boil) just long enough to make pieces translucent (30-40 minutes). Pour out water.
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