Candied Buddha'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)

  1. 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.

  2. 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.

  3. 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.

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

  5. 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.

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