- Serves: about 1 Pound
- Prep Time: 25-30 minutes
- Cook Time: 1 Day
- 2 c. Buddha’s Hand Citron, diced or jullienned
- 2 c. Granulated Sugar
- 1 c. Water
- Optional Add-ins: 2 sprigs Edible Lavender or Rosemary, 1 inch Ginger (sliced)
Fill a large pot with water, and bring to a boil. Add Buddha’s Hand to water and boil until softened, about 25 to 30 minutes. Drain, then add 1 1/2 cups sugar and 1 cup water; reserve 1/2 cup sugar for later.
Using a candy thermometer, bring citron mixture to a simmer and heat until it reaches 230 degrees. Immediately remove from heat, and allow to cool to room temperature; drain, reserving liquid if desired, then arrange candied citron on wire racks to dry (cover counter to prevent mess).
Leave at least 24 hours or until tacky; toss in 1/2 cup sugar, then continue to dry for a further 2 hours. Store in an airtight container for up to a year.