Citrus Growers Forum

Laaz · Posted: Sat 26 Nov, 2005 10:05 pm

Candied Buddah's Hand Citron
You can use this recipe with the peels from any citrus fruit. Lime peels are not recommended since the candying process turns the brilliant green color of the fresh peel to a dingy grey.

Note: To make extra fine sugar at home, place 1 cup of white sugar in a food processor and whirl for 30-60 seconds.

peels from 1 large Buddha's Hand citron, 6-7 lemons, or
4-5 oranges, cut into strips (see note)
2 c white sugar
1-2 c extra-fine sugar for dusting (see note)

Place citrus strips in sauce pan and cover with water. Bring to boil and then simmer for 10 minutes. Drain and rinse peels, and then repeat process 2 more times to tenderize peels and remove any bitterness.

Make a simple syrup over medium-high heat by mixing white sugar with 2 c water. Be sure to stir the syrup until the sugar dissolves completely.

When the syrup boils, add boiled peels and adjust heat to maintain a moderate boil. Stir occassionally until the syrup reaches 230°F, about 1-2 hours total. Note that as the syrup diminishes from the pan, you will need to stir more frequently.

Line a cookie sheet with foil and spread half of the extra-fine sugar in a thin layer.

When the syrup reaches 230°F, carefully remove peels and place onto sugared cookie sheet. Sprinkle more extra-fine sugar on top of the peels and toss to coat completely.

When cool enough to handle, dry peels on a rack overnight. Store in a cool, air-tight container in single layers between waxed paper.

Scott_6B · Posted: Wed 26 Dec, 2012 4:16 pm

Saw some nice fresh looking Buddha's Hands in the grocery store last week, so I thought I'd make some candied Buddha's Hand, it felt like an appropriate time of the year for some candied citrus.
They turned out great, very tasty, just like lemon drop candies.
Laaz, thanks for posting the recipe... waaay back in 2005!

Radoslav · Posted: Wed 18 Dec, 2013 6:10 pm

I tried it with my citrus medica "Corsican" fruits yesterday,

and it works Wink

MarcV · Posted: Wed 18 Dec, 2013 7:06 pm

Looks delicious! Maybe I can try it myself with my etrog fruits when they are ripe. I don't have any corsicans just yet! Smile

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- Marc

Radoslav · Posted: Thu 19 Dec, 2013 4:09 am

Sure you can, but I advise you to repeat first step with water at least 4 times, to remove bitterness.

Radoslav · Posted: Thu 19 Dec, 2013 6:39 am

MarcV wrote:

Looks delicious! Maybe I can try it myself with my etrog fruits when they are ripe. I don't have any corsicans just yet! Smile

I find here http://en.wikipedia.org/wiki/Succade that "...After Sukkot, some Jews candy the etrog or make marmalade from it..."

In that article is also original way, how to make candied citron.

"...The citron fruits are halved, depulped, immersed in seawater or ordinary salt water to ferment for about 40 days, the brine being changed every two weeks; rinsed, and put in denser brine in wooden barrels for storage and for export. After partial de-salting and boiling to soften the peel, it is candied in a strong sugar solution. The candied peel is sun-dried or put up in jars for future use. Candying is traditionally done in Livorno, Italy, where they gathered the Corsican citrons from Corsica, the Diamante citrons from Liguria, Naples, Calabria and Sicily, and the Greek citron from Greece through Trieste.."

MarcV · Posted: Thu 19 Dec, 2013 8:20 am

Do corsican citrons have a bitter peel? I tried some raw peel of an immature etrog citron. Taste was rather sweet...

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- Marc

Radoslav · Posted: Thu 19 Dec, 2013 8:36 am

In fact, when I ate the fresh albedo, it was sweet or better say sweet/bland, something like to eat fresh pea. So, I do not know from where the bitterness appeared, but it was there after I boiled it 2 times Smile

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