Candied Buddha's Hand Citron

68°C (154.4° F)
Temperature
Sous vide time
0 People
Serves
Medium
Difficulty

Ingredients

  • 1 Buddha's hand citron, washed and towel dried
  • 3/4 cup granulated sugar
  • 2 drops yellow food dye (optional)

Comments

EatWithTracy
I keep eating them straight out of the bag! Best breath haha xxxxx
about 1 year ago
Monica Lo
Can't wait to try this!
about 1 year ago

Directions

  1. Cut Buddha's hand into thin slices or match sticks according to personal preference
  2. Boil cut peels in water for 10 minutes. Strain, discard water and repeat 1-3 times to remove the bitterness in the pith. This step is optional for Buddha's hand, which is generally not as bitter as other citron peels.
  3. Place well strained and towel-dried peels in a freezer bag with sugar and food dye. Shake well to incorporate.
  4. Vacuum seal using the water displacement method, making sure that the peels are spread out in one layer.
  5. Cook in a SV bath at 68°C for 8-12 hours until peels become translucent and soft.
  6. Use both syrup and candied peels in cocktails and desserts.
  7. Alternatively, drain peels on a cooling rack on top of a parchment paper to catch drips. Once the peels have cooled and the syrup solidifies, toss them in some granulated sugar for a frosted effect.

Comments

EatWithTracy
I keep eating them straight out of the bag! Best breath haha xxxxx
about 1 year ago
Monica Lo
Can't wait to try this!
about 1 year ago