Welcome to our annual homemade edible gift episode, where yous lastly figure out what to larn that “special” (aka super-picky together with has everything) foodie on your vacation list. By the way, if you’re a fan of candied citrus, yous ‘ll desire to brand extra, since Buddha’s Hand is a unique together with special treat.
To me this crazy looking fruit tastes/smells similar a actually fragrant Meyer lemon amongst hints of grapefruit, together with if yous tin detect it, I recommend yous give it a go. It’s non cheap, simply what is? If yous can’t detect it, don’t despair; this technique industrial plant perfectly fine amongst strips of orangish or lemon peel.
Regarding the blanching footstep I cite inward the video; I heard that pre-boiling wasn’t necessary for this fragrant fruit, equally it’s non equally bitter equally other types of citrus, thus I tested it both ways, together with I’m glad I did.
The batch I boiled inward H2O outset had virtually no bitterness left, together with nevertheless had a fairly rigid citrus flavor. The batch that was candied raw definitely had a to a greater extent than fragrant aroma together with vibrant taste, simply unfortunately at that spot was a distinct bitter aftertaste.
So, I recommend the boiling step, peculiarly if you’re going to live making this primarily equally a candy. If yous were going to live cooking amongst it, inward things similar fruitcakes, together with thus yous could in all likelihood larn away amongst the bigger flavor, together with slight bitter edge.
Either way, I promise yous tin larn your hands on about of these hands, together with give this fun, together with tardily to brand vacation confection a try. Enjoy!
Ingredients for most ii cups of candied citron:
(warning, I didn’t mensurate really carefully, simply that doesn’t affair here. As long equally yous accept plenty elementary syrup to ready your citrus in, yous are fine)
3 cups cubed Buddha’s Hand citron, washed thoroughly, or other citrus peel, sliced into 1/4-inch strips (simmer inward patently H2O for 20-30 minutes earlier candying step)
2 1/2 cups carbohydrate (plus extra for tossing the candied fruit in)
2 cups water
- ready on medium heat, stirring, until the syrup reaches 230F.