Every year I see this crazy citrus fruit called Buddha's hand pop up at the grocery store. It looks like a big yellow tentacle monster. And I always wonder what the heck you do with something like that. Well, I did some investigation, and this citrus fruit doesn't even have fruit pulp on the inside. It's one giant, sweet-smelling bundle of peel and pith. That doesn't leave many options for cooking. So I decided to go the candy route. Because who doesn't like tidbits of sugary-lemony goodness?
Candied Buddha's Hand Citron
From Chef John on allrecipes.com
3 cups diced Buddha's hand citron
3 cups granulated sugar, divided
2 cups water
Bring a large pot of water to a boil. Add diced Buddha's hand, return to a simmer, and cook until citrus softens, about 30 minutes. Drain.
Combine Buddha's hand, 2½ cups sugar, and 2 cups water in the same pot; bring to a simmer and cook, stirring occasionally, until syrup reaches a temperature of 230°F (110°C). Remove from heat and cool to room temperature. Drain citrus; pour excess syrup into jars and reserve.
Spread drained citron out onto a wire rack and let dry until tacky, at least 24 hours. Pour remaining ½ cup sugar into a shallow bowl. Toss citrus in sugar until coated; transfer coated pieces to a plate to dry, at least 2 hours.