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Candied Buddha's Hand Citrus

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Buddha's Hand is a strange-looking citrus fruit. According to my research, it has been cultivated in Asia for thousands of years. It is commonly used to add frangrance to a home. Although inedible raw, it can be cooked and candied.

Make as much as you have citrus.
By Dennis W. Viau; modified from Internet recipes.

Ingredients:

3 cups (600g) sugar, divided
2 cups (475ml) water (more for boiling)

Directions:

Cut or slice your Buddha’s Hand citrus, or use pieces of citrus peel (use a vegetable peeler to remove thin strips of the zest).

Heat water to boiling in a large pan. Add the citrus pieces. Return to the boil and simmer until tender. Cooking time will depend on the thickness of the pieces. Drain.

Return the citrus to the pan. Add the 2½ cups (500g) sugar and the 2 cups (475ml) water. Bring to a boil, stirring gently to dissolve the sugar. Reduce heat to medium and cook, monitoring the temperature, until the syrup reaches a temperature of 230°F (110°C). Remove from the heat and let cool. Drain, reserving the syrup for other uses (such as in lemonade or in tea).

Arrange the cooked citrus pieces on a wire rack (with a piece of waxed paper or parchment paper beneath to catch drips). Allow to dry until tacky, several hours or up to 24 hours, depending on the humidity in your kitchen.

Transfer the pieces, a few at a time, to a bag with the remaining ½ cup (100g) of sugar. Shake to coat the citrus with sugar and return to the wire rack. Allow to dry to the texture (chewy or brittle) as you prefer.