Budda’s Hand is a type of citron that looks like a large thick-skinned lemon with long fingers. It has a fragrance similar to that of lemon blossoms. One of my favorite ways to use this citron is to candy it. You can either enjoy it simply candied or dip it into a great-quality melted dark chocolate to finish.
Ingredients
1 medium-sized Budda’s hand citron, washed and dried
2 cups sugar (unrefined works great in this recipe)
2 cups water
3 ounces great-quality dark chocolate (optional)
You will also need:
Cutting board
Chef’s knife
1 medium-sized saucepan
Slotted spoon
Baking sheet
Cooling rack
Parchment paper
1 double-boiler (if coating with chocolate)
Another baking sheet (if coating with chocolate)
Instructions
Slice the Budda’s Hand citron into thin (1/8″) slices.
Bring the water and sugar to a boil in a medium saucepan.
Add the Budda’s Hand citron.
Reduce the heat and simmer for about 45 minutes-1 hour, until the citron is translucent and the liquid has thickened.
Meanwhile, line a baking sheet with a sheet of parchment paper. Place the cooling rack on top.
When all of the citron in the pot is translucent, remove the pot from the heat. Using a slotted spoon, remove the citron from the liquid and spread it out on the cooling rack.
Pour the remaining liquid into a jar.
Cover tightly with a lid and refrigerate when cool. This liquid will set up like jelly and will be delicious on bread and with cheeses – a nice bonus!
When the candied citron has totally cooled, either store it in an airtight container in the refrigerator – or take part of it (or all of it) and coat it with dark chocolate.
Chop the chocolate into small pieces.
Bring about an inch of water to a boil in the bottom of your double-boiler. Bring the water almost to a boil. Turn the heat down to low but make sure that the water is still hot. Place the chocolate in the top of the double boiler and place it over the bottom pan of hot water. Stir the chocolate until it melts. Turn off the heat but leave the pot on the burner.
Meanwhile, line the second baking pan with a piece of parchment paper. Dip the candied citron pieces into the chocolate and place each one on the parchment paper to cool.
When completely cool and the chocolate has set up, store in an airtight container in the refrigerator.
Yield: About four dozen pieces.
