- Prep time
- 15 minutes PT15M
- Cook time
- 40 minutes PT40M
- 2 cups
This homemade citrus candy can be used as a topping for ice cream or sorbet, or eaten on its own as a petite sweet treat.
- 1 Buddha’s Hand citron
- 1-inch piece of ginger
- 2 cups granulated sugar
- 1 cup water
Halve the Buddha’s Hand lengthwise, then, starting at the base, cut into 1/8-inch slices. When the base has all been sliced, separate the fingers into individual pieces and continue to cut into ⅛-inch rings all the way to the tip. Lay the slices flat and cut into ⅛-inch strips resembling matchsticks.
Peel the ginger and slice into rings.
In a 2-quart sauce pot, add 1 cup sugar, water, ginger and Buddha's Hand pieces. Bring to a boil, then reduce to a low simmer and cook for 30-40 minutes, until Buddha's Hand is tender and the white pith is completely translucent. Drain well and discard the ginger.
Spread Buddha’s Hand into a single layer on a parchment-lined baking sheet. Once it has cooled to room temperature, sprinkle with remaining sugar and toss to coat well. Use a strainer to shake off any excess sugar. Spread candied Buddha’s Hand out on the parchment paper and allow to dry for 1 hour.