Today, I am sharing How to Make Candied Buddha’s Hand Citron. The candied citrus makes a delightfully tasty Christmas gift or the perfect ingredient for your homemade panettone or fruit cake.
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What Is Citron?
Citron is the original citrus fruit from which all other citrus developed. Buddha’s Hand is one variety of citron. If eaten raw, it is quite bitter, but once candied, it becomes a flavorful lemony treat. And the fragrance is magnificent. I like to say that it’s lemon times ten!
Different Citrus Varieties
You’ll find citron in the produce section of your supermarket. Here in the United States, citrus fruit is generally in season during the Fall. The fruit will look like the type I show in the picture above – Buddha’s Hand, or it may look like a large knobby lemon. You can candy either type, and once candied, both will be delicious!
More Easy Recipes to Stock Your Pantry
Now that you know how to candy Buddha’s Hand citron, be sure to try out these other easy recipes for homemade goodies to stock your pantry.
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Candied Buddha’s Hand Citron
Equipment
- Large heavy bottom saucepan or Dutch oven
Ingredients
- 1 Buddha's Hand Citron
- 3 cups Cane sugar plus additional sugar for dusting
- 2 cups water plus additional water for first simmer
Instructions
- Cut citron into 1/4 inch to 1/2 inch pieces. No need to peel.
- Place cut-up citron into saucepan or Dutch oven and cover with water. Bring to a medium simmer, and simmer for approximately 40 minutes until citron is tender and slightly translucent.
- Strain citron and then add it back into the saucepan or Dutch oven. Add 3 cups sugar and 2 cups water. Stir well to allow sugar to dissolve. Heat the mixture until it reaches 230°F. If you do not have a candy thermometer, you can check to see if the temperature is correct by spooning out some of the syrup. If it streams off the spoon in a thread-like manner, it has reached 230°F. (See video.)
- Once the mixture reaches 230°F, turn off the heat and move the saucepan or Dutch oven from the stove onto a heat safe counter or trivet. Allow the citron to sit in the syrup for one hour.
- After one hour, remove citron from saucepan or Dutch oven using a slotted spoon and spread out on to a cooling rack placed over a parchment-lined baking sheet. If you do not have a cooling rack, place the citron directly on to the parchment-lined baking sheet. (It may take longer to dry out.) Liberally sprinkle citron with sugar. Leave citron sprinkled with sugar to continue to dry overnight or for up to 24 hours.
- After approximately 12-24 hours, the citron should have absorbed much of the sugar and will feel slightly sticky to the touch. If it is on a cooling rack, transfer the citron directly to the parchment-lined baking sheet and toss it with the excess sugar. Continue to toss in the sugar until the citron no longer feels sticky to the touch.
- You can store your candied citron in an airtight container at room temperature for up to seven days. After seven days, refrigerate the candied citron so that it retains its "jellybean" like consistency.
Video
Notes
Shop for items used in this blog post or video
Favorite Candied Citrus Making Supplies
- Le Creuset 5-1/2-Quart Round Dutch Oven, Blue
- Le Creuset Spatula
- 4-Cup Measuring Cup
- Fine Mesh Strainer
- Baking Sheet
- Parchment Paper
- Cooling Racks
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