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Jar of candied Buddha’s hand slices coated in sugar, styled on a light marble surface with fresh Buddha’s hand fruit and citrus blossoms.
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Candied Buddha’s Hand

Candied Buddha’s Hand is delicately floral, lightly sweet, and never sour. The finger-like segments are slowly simmered in syrup until tender and translucent, making them perfect for garnishing desserts, stirring into baked goods, or gifting in jars.
Course Candy, Confection, Dessert
Cuisine Asian-inspired, Italian, Mediterranean
Keyword buddhas hand candy, buddhas hand citrus, candied buddhas hand, candied citrus peel, exotic citrus recipe, floral citrus dessert, homemade candied citrus, rare citrus recipes
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 2 cups candied peel
Calories 475kcal
Cost $10 for entire recipe

Equipment

  • Sharp knife
  • Cutting board
  • Medium saucepan
  • slotted spoon
  • Cooling rack or parchment-lined baking sheet
  • measuring cups
  • Airtight container or glass jar for storage

Ingredients

  • 1 large Buddha’s hand
  • 2 cups granulated sugar divided
  • 2 cups water
  • 1 teaspoon vanilla extract optional

Instructions

Prepare the Buddha’s Hand

  • Wash thoroughly. Separate the fingers and slice into ¼-inch pieces. Remove any tough inner pith if present (Buddha’s hand has little to no bitterness).

Blanch to Soften

  • Place slices in a saucepan and cover with water. Bring to a boil, simmer 5 minutes, then drain.
  • Repeat once more to ensure tenderness.

Make the Syrup

  • Return slices to the saucepan. Add 2 cups sugar and 2 cups water. Bring to a gentle simmer.

Candy the Citrus

  • Simmer uncovered for 45–60 minutes, stirring occasionally, until the slices turn translucent and the syrup thickens slightly.

Cool & Dry

  • Remove slices with a slotted spoon and place on a rack or parchment. Let dry 30–60 minutes until slightly tacky.

Optional Sugar Coating

  • Toss cooled pieces in the remaining ½ cup sugar for a sparkling finish.

Notes

  • Choose a fresh Buddha’s hand: Look for bright yellow fruit with firm, fragrant fingers and no soft spots for the best aroma.
  • Blanching matters: Blanching twice softens the peel and ensures a tender texture without bitterness.
  • Slice evenly: Uniform slices candy more evenly and create a consistent, translucent finish.
  • Control sweetness: Skip the final sugar coating if you prefer a glossy, less-sweet candied peel.
  • Save the syrup: The leftover citrus syrup is highly fragrant—use it in tea, cocktails, lemonade, frostings, or to brush onto cakes.
  • Texture tips: Simmer longer for chewier pieces; shorten slightly for softer, jelly-like candy.
  • Storage tip: Keep candied pieces fully cooled before storing to prevent sticking or excess moisture.