Today I’m sharing a simple, flavorful method for making candied Buddha’s Hand citron. Candied citron is an aromatic, lemony treat that makes a lovely homemade gift for the holidays and a delicious addition to panettone, fruit cake, or cookies.
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Table of Contents
- What Is Citron?
- Different Citrus Varieties
- More Easy Recipes to Stock Your Pantry
- The Modern Pioneer Pantry
- Download Your Free 36-Page Pantry List
- The Modern Pioneer Cookbook
- Join the Traditional Foods Kitchen Academy
- Kitchen Pioneer Videos
- Candied Buddha’s Hand Citron Recipe
- Shop for items used in this blog post or video
What Is Citron?
Citron is one of the earliest cultivated citrus fruits and is the ancestor of many modern citrus varieties. Buddha’s Hand is a distinct citron variety known for its segmented “fingers” and intense fragrance. Eaten raw, citron can be bitter, but when candied it becomes sweet, tender, and richly lemon-scented—perfect for snacking or baking.
Different Citrus Varieties
Citron is often available in grocery stores during the fall and early winter. Buddha’s Hand is easily recognizable, but other citron types may resemble large, knobby lemons—both candied versions yield excellent results. Choose firm, fragrant fruit for the best flavor.
More Easy Recipes to Stock Your Pantry
If you enjoy making candied citron, you might also like these simple pantry projects and baking basics:
- How to Make Homemade Vanilla Bean Extract – A Perpetual Vanilla Extract Recipe
- How to Make Evaporated Milk – Baking Basics
- How to Make Homemade Vegetable Bouillon and Dehydrate It playlist
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The Modern Pioneer Pantry
Learn how to preserve seasonal ingredients and build a pantry full of nourishing staples. The Modern Pioneer Pantry offers more than 100 recipes and practical techniques to help you make homemade meals from simple ingredients.
Download Your Free 36-Page Pantry List
For a curated list of traditional foods to make or keep on hand, download the free 36-page Traditional Foods Pantry List. It includes links to recipes, videos, and helpful articles to build a more resilient kitchen.
- FREE 36 Page Traditional Foods Pantry List – Printable Pantry Staples List
If you prefer a printed collection of traditional recipes and techniques, consider ordering The Modern Pioneer Cookbook for seasonal menus, pantry projects, and from-scratch recipes.
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The Modern Pioneer Cookbook
Seasonal recipes and traditional techniques—over 85 from-scratch recipes to help you cook the modern pioneer way.
Join the Traditional Foods Kitchen Academy
If you enjoy tutorial videos and community learning, consider joining the Traditional Foods Kitchen Academy for exclusive videos and members-only perks on YouTube.
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Candied Buddha’s Hand Citron
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Equipment
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Large heavy-bottom saucepan or Dutch oven
Ingredients
- 1 Buddha’s Hand citron
- 3 cups cane sugar plus additional sugar for dusting
- 2 cups water plus additional water for the first simmer
Instructions
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Trim and cut the citron into pieces about 1/4 to 1/2 inch thick. There’s no need to peel the fruit—keep the fragrant rind.
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Place the cut citron in a saucepan or Dutch oven and cover with water. Bring to a medium simmer and cook approximately 40 minutes, until the citron is tender and slightly translucent.
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Strain the citron, return it to the pan, and add 3 cups sugar and 2 cups water. Stir to dissolve the sugar, then simmer until the syrup reaches about 230°F. If you don’t have a candy thermometer, spoon some syrup—if it streams off in a thin thread, it’s ready.
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When the syrup reaches temperature, remove the pan from heat and let the citron sit in the syrup for one hour to absorb the sweetness.
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Using a slotted spoon, lift the citron pieces onto a cooling rack set over a parchment-lined baking sheet. If you don’t have a rack, place the pieces directly on the parchment (they may take a bit longer to dry). Generously sprinkle the pieces with sugar and let them dry overnight or up to 24 hours.
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After about 12–24 hours the citron will absorb much of the sugar and feel slightly sticky. Transfer to the parchment-lined sheet if needed and toss with remaining sugar until the pieces are no longer sticky.
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Store candied citron in an airtight container at room temperature for up to seven days. After seven days, refrigerate to help preserve the chewy, jellybean-like texture.
Video
Notes
Copyright © 2019 Mary’s Nest, LLC, All Rights Reserved
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Shop for items used in this blog post or video
Favorite Candied Citrus Making Supplies
- Large Dutch oven or heavy saucepan
- Spatula
- Measuring cup
- Fine mesh strainer
- Baking sheet and parchment paper
- Cooling racks
Shopping Guide
- Visit recommended kitchen shops for cookware, utensils, and pantry supplies to help you make candied citrus and other pantry staples.
Recommended Reading
- The Modern Pioneer Cookbook
- The Modern Pioneer Pantry
- Nourishing Traditions