📝 About This Recipe
The Buddha's Hand is perhaps the most mesmerizing member of the citrus family, prized for its ethereal floral aroma and absence of bitter pulp or juice. This recipe transforms the gnarled, finger-like segments into translucent, jewel-like confections that capture the essence of lemon blossom and crushed lavender. Perfect as a sophisticated spoon sweet or a stunning garnish, these candied pieces offer a delicate chew and a sophisticated sweetness that lingers on the palate.
🥗 Ingredients
The Fruit
- 1 large Buddha's Hand Citron (approximately 1 pound, firm and bright yellow)
- 4 cups Filtered Water (for the initial blanching process)
- 1 pinch Sea Salt (to help soften the pith during blanching)
The Poaching Syrup
- 2 cups Granulated White Sugar (plus extra for tossing/coating if desired)
- 1.5 cups Water (for the syrup base)
- 2 tablespoons Light Corn Syrup (prevents crystallization of the sugar)
- 1/2 pod Vanilla Bean (split and seeds scraped)
- 1 whole Star Anise (adds a subtle, spicy depth)
Finishing Touches
- 1 tablespoon Lemon Juice (freshly squeezed to balance the sugar)
- 1/4 teaspoon Citric Acid (optional, for a tart 'sour patch' finish)
👨🍳 Instructions
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1
Thoroughly scrub the Buddha’s Hand under cold running water using a vegetable brush to remove any debris from the deep crevices between the 'fingers'.
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2
Slice the fruit vertically into quarters. Cut away the base and then slice the 'fingers' into 1/4-inch thick rounds or strips, ensuring each piece has a portion of the aromatic zest.
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3
Place the sliced citron in a medium saucepan and cover with 4 cups of cold water and a pinch of salt. Bring to a rolling boil over high heat.
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4
Once boiling, cook for 10 minutes. This 'blanching' step removes any lingering bitterness and softens the dense pith. Drain the fruit and discard the water.
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5
Repeat the blanching process one more time with fresh water if the citron variety feels particularly tough, then drain and set the fruit aside.
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6
In the same saucepan (wiped clean), combine 2 cups of sugar, 1.5 cups of water, corn syrup, vanilla bean, and star anise.
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7
Heat over medium-high, stirring constantly until the sugar has completely dissolved and the liquid is clear.
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8
Add the blanched Buddha’s Hand slices to the syrup. Reduce the heat to a very low simmer—the liquid should barely bubble.
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9
Simmer gently for 45 to 60 minutes. You are looking for the white pith to become completely translucent and the syrup to reach a thick, honey-like consistency (roughly 225°F/107°C on a candy thermometer).
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10
Stir in the fresh lemon juice during the last 5 minutes of simmering to brighten the flavor profile.
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11
Remove from heat. If you prefer 'Spoon Sweets' style, transfer the fruit and syrup directly into sterilized glass jars. The syrup will thicken as it cools.
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12
For dry candied peel, use a slotted spoon to transfer the slices to a wire cooling rack set over parchment paper. Let them drip and dry for 4-6 hours.
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13
Once tacky but not wet, toss the slices in a bowl of extra granulated sugar (mixed with citric acid if using) until evenly coated.
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14
Allow the sugar-coated pieces to air dry for another 12 hours before storing in an airtight container.
💡 Chef's Tips
Choose a fruit that is heavy for its size and intensely fragrant; if it doesn't smell like perfume in the store, it won't be flavorful candied. Do not rush the simmering process; high heat will make the fruit tough and the syrup bitter. Save the leftover poaching syrup! It is an incredible infusion for cocktails, iced teas, or drizzled over yogurt. If the pith remains white and opaque, continue simmering and add a splash more water if the syrup gets too thick before the fruit is ready. Store the dried candied version in a cool, dry place; humidity is the enemy of a crisp sugar coating.
🍽️ Serving Suggestions
Serve a small spoonful of the preserves over a thick dollop of Greek yogurt or Labneh for a traditional Mediterranean treat. Dice the dry candied pieces and fold them into shortbread cookie dough or fruitcake batter. Use a single 'finger' slice as a stunning edible garnish for a Gin & Tonic or a French 75 cocktail. Pair with a sharp, aged Manchego or a creamy Triple Cream Brie on a charcuterie board. Finely mince and sprinkle over vanilla bean panna cotta or dark chocolate mousse.