New Edible Vacation Gift Idea: Candied “Buddha’S Hand” Citron

Welcome to our annual homemade edible gift episode, where you lot lastly figure out what to larn that “special” (aka super-picky too has everything) foodie on your vacation list. By the way, if you’re a fan of candied citrus, you lot ‘ll desire to brand extra, since Buddha’s Hand is a unique too special treat.

To me this crazy looking fruit tastes/smells similar a actually fragrant Meyer lemon amongst hints of grapefruit, too if you lot tin notice it, I recommend you lot give it a go. It’s non cheap, only what is? If you lot can’t notice it, don’t despair; this technique industrial plant perfectly fine amongst strips of orangish or lemon peel.

Regarding the blanching stride I squall inwards the video; I heard that pre-boiling wasn’t necessary for this fragrant fruit, every bit it’s non every bit bitter every bit other types of citrus, thus I tested it both ways, too I’m glad I did.

The batch I boiled inwards H2O showtime had virtually no bitterness left, too notwithstanding had a fairly rigid citrus flavor. The batch that was candied raw definitely had a to a greater extent than fragrant aroma too vibrant taste, only unfortunately at that spot was a distinct bitter aftertaste.

So, I recommend the boiling step, specially if you’re going to live making this primarily every bit a candy. If you lot were going to live cooking amongst it, inwards things similar fruitcakes, too thus you lot could likely larn away amongst the bigger flavor, too slight bitter edge.

Either way, I promise you lot tin larn your hands on to a greater extent than or less of these hands, too give this fun, too slow to brand vacation confection a try. Enjoy!

Ingredients for virtually two cups of candied citron:

(warning, I didn’t mensurate really carefully, only that doesn’t affair here. As long every bit you lot accept plenty unproblematic syrup to ready your citrus in, you lot are fine)

3 cups cubed Buddha’s Hand citron, washed thoroughly, or other citrus peel, sliced into 1/4-inch strips (simmer inwards patently H2O for 20-30 minutes earlier candying step)

2 1/2 cups saccharide (plus extra for tossing the candied fruit in)

2 cups water

- ready on medium heat, stirring, until the syrup reaches 230F.

Buat lebih berguna, kongsi: