How to Candy Buddha’s Hand?
Candying Buddha’s Hand involves simmering the fragrant citrus fruit in a sugar syrup over several days to create a translucent, sweet, and aromatic confection. The process requires patience and attention to detail to achieve the desired result: a crystallized exterior and a soft, chewy interior.
Understanding Buddha’s Hand
Buddha’s Hand, also known as Citron medica var. sarcodactylis, is an unusually shaped citrus fruit prized for its intense fragrance and lack of pulp or juice. Its fingers, resembling those of a hand in prayer, are almost entirely zest and pith. This unique characteristic makes it ideal for candying, as the pith readily absorbs the sugar syrup, resulting in a delightful candied treat. Native to Northeast India and China, Buddha’s Hand is often used for religious offerings and as a fragrant air freshener. Its flavor is less sour than a lemon and more akin to a mild, floral citrus.
Why Candy Buddha’s Hand? The Benefits
Candying Buddha’s Hand preserves its unique flavor and fragrance, allowing you to enjoy it long after the fresh fruit is out of season. The resulting confection is not only delicious but also offers several culinary and aromatic benefits:
- Flavor Enhancement: The candying process intensifies the fruit’s natural citrus notes, creating a complex and satisfying flavor.
- Preservation: Candying significantly extends the shelf life of the fruit.
- Culinary Applications: Candied Buddha’s Hand can be used in a variety of ways, from adding a touch of elegance to cakes and pastries to creating sophisticated cocktail garnishes. It can also be chopped and added to muffins, scones, or granola.
- Aromatic Uses: Even after candying, the fruit retains its intense fragrance and can be used to scent drawers, closets, or potpourri.
The Candying Process: A Step-by-Step Guide
Candying Buddha’s Hand requires a multi-day process of simmering and resting, allowing the fruit to gradually absorb the sugar syrup. Here’s a detailed guide:
- Preparation:
- Wash the Buddha’s Hand thoroughly.
- Using a sharp knife, thinly slice the fruit across the fingers. Remove any seeds.
- Blanch the slices in boiling water for 2 minutes to remove some of the bitterness. Drain and rinse under cold water. Repeat this blanching process 2-3 times.
- Initial Simmering:
- In a large, heavy-bottomed saucepan, combine equal parts water and sugar (e.g., 2 cups water and 2 cups sugar).
- Bring the mixture to a simmer over medium heat, stirring until the sugar is dissolved.
- Add the blanched Buddha’s Hand slices to the syrup. Ensure they are submerged.
- Simmer gently for 1 hour. Remove from heat and let the fruit sit in the syrup for 24 hours.
- Repeat Simmering:
- The next day, return the pan to medium heat and simmer the fruit in the syrup for another hour.
- Remove from heat and let the fruit sit in the syrup for another 24 hours.
- Repeat this simmering and resting process for 3-5 days, or until the fruit becomes translucent and the syrup thickens.
- Drying and Crystallization:
- Carefully remove the candied slices from the syrup.
- Place the slices on a wire rack to dry. You can sprinkle them with granulated sugar for a crystallized finish.
- Allow the slices to air dry for 1-2 days, or until they are no longer sticky.
- Storage:
- Store the candied Buddha’s Hand in an airtight container at room temperature. It will keep for several months.
Common Mistakes and How to Avoid Them
Candying Buddha’s Hand is relatively straightforward, but avoiding these common mistakes will ensure success:
- Insufficient Blanching: Not blanching the fruit enough can result in a bitter-tasting final product. Repeat the blanching process 2-3 times.
- Overcooking: Overcooking the fruit can make it tough and rubbery. Simmer gently and monitor the fruit closely.
- Rushing the Process: Candying requires patience. Don’t try to speed up the process by increasing the heat or shortening the resting periods.
- Improper Storage: Storing the candied fruit in a humid environment can cause it to become sticky. Ensure the fruit is completely dry before storing it in an airtight container.
Variations and Creative Twists
While the basic candying process remains the same, you can experiment with different flavors and techniques:
- Adding Spices: Enhance the flavor of the candied fruit by adding spices like cardamom, ginger, or cinnamon to the sugar syrup.
- Citrus Zest: Incorporate the zest of other citrus fruits, such as lemon or orange, for added complexity.
- Liquor Infusion: Add a splash of your favorite liquor, such as Grand Marnier or Cointreau, to the syrup for a unique flavor profile.
- Chocolate Coating: Dip the candied slices in melted dark chocolate for a decadent treat.
Estimated Time and Resource Requirements
| Phase | Time Required | Resources Needed |
|---|---|---|
| Preparation | 30 minutes | Knife, cutting board, saucepan, water |
| Initial Simmering | 1 hour + 24 hours | Saucepan, sugar, water, Buddha’s Hand |
| Repeated Simmering | 3-5 days | Saucepan, sugar, water, Buddha’s Hand |
| Drying & Storing | 1-2 days | Wire rack, airtight container |
Frequently Asked Questions (FAQs)
Where can I find Buddha’s Hand?
Buddha’s Hand can be found at specialty produce markets, Asian supermarkets, and occasionally at farmers’ markets, especially during the fall and winter months. Online retailers are also a reliable source.
Can I use other citrus fruits for candying?
Yes, other citrus fruits like orange peel, grapefruit peel, and lemon peel can be candied using a similar process. However, the simmering time may need to be adjusted depending on the thickness of the peel.
How do I know when the Buddha’s Hand is fully candied?
The fruit is fully candied when it becomes translucent and slightly shiny. The syrup should also be noticeably thicker. Test a small piece; it should be chewy but not tough.
What can I do with the leftover sugar syrup?
The leftover syrup can be used to sweeten tea or cocktails. You can also reduce it further to create a delicious citrus-infused syrup for drizzling over pancakes or desserts.
How long does candied Buddha’s Hand last?
When stored properly in an airtight container at room temperature, candied Buddha’s Hand can last for several months.
Can I freeze candied Buddha’s Hand?
While freezing is possible, it’s not recommended as it can affect the texture of the fruit. It’s best to store it at room temperature.
Is candying Buddha’s Hand difficult?
No, candying Buddha’s Hand is not difficult, but it requires patience. The multi-day simmering and resting process allows the fruit to absorb the sugar syrup properly.
What if my candied Buddha’s Hand is too sticky?
If your candied Buddha’s Hand is too sticky, it likely needs more drying time. Place the slices on a wire rack and allow them to air dry for an additional day or two.
What if my candied Buddha’s Hand is too hard?
If the candied Buddha’s Hand is too hard, it may have been overcooked. Try simmering a new batch for a shorter amount of time and monitoring the fruit more closely.
Can I use a different type of sugar?
While granulated sugar is traditionally used, you can experiment with other types of sugar, such as raw sugar or demerara sugar, for a slightly different flavor and texture.
Can I add food coloring to the syrup?
Yes, you can add a few drops of food coloring to the syrup to give the candied fruit a more vibrant color.
Is candied Buddha’s Hand healthy?
Candied Buddha’s Hand is primarily a sweet treat, so it should be consumed in moderation. It is not a significant source of vitamins or minerals, but it does offer a unique flavor and fragrance experience.