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Candied Buddha's Hand Citron

Chef John

"What should you get that 'special' (super-picky and has everything) foodie on your holiday list? Now you know. By the way, if you're a fan of candied citrus, you'll want to make extra, since Buddha's hand is a unique and special treat."
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1 d 3 h 30 m servings 77 cals
Original recipe yields 32 servings (2 cups)

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  • Prep

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  1. 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.
  2. Combine Buddha's hand, 2 1/2 cups sugar, and water in the same pot; bring to a simmer and cook, stirring occasionally, until syrup reaches a temperature of 230 degrees F (110 degrees C). Remove from heat and cool to room temperature. Drain citrus; pour excess liquid into jars and reserve.
  3. Spread drained citrus out onto a wire rack and let dry until tacky, at least 24 hours. Pour remaining sugar into a shallow bowl. Toss citrus in sugar until coated; transfer coated pieces to a plate to dry, at least 2 hours.


  • Cook's Note:
  • You can use any citrus peel in place of Buddha's hand, if desired.
  • The reserved syrup is excellent for making cocktails.

Nutrition Facts

Per Serving: 77 calories; 0 g fat; 20.2 g carbohydrates; 0.1 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition

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Read all reviews 2
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Found this after I couldn't resist buying this nifty looking thing in the store yesterday. These instructions are so simple, I'm going to try it for making candied ginger tomorrow, to be used i...

Amazing!! I understand that you stated that this can be made with all types of citrus... I was wondering: would this work for pineapple? My husband, aunt, cousins, and mother are are pineapple ...