Candied Buddha's Hand Citron

Step 2 Syrup!

Put the chopped Buddha's Hand into the saucepot and add the 3 cups of water and 3 cups of sugar. Put it on medium heat and wait for it to boil. Immediately adjust the heat to a simmer and allow it to bubble slowly for somewhere near three quarters of an hour. As it reduces, the sugar syrup will become thicker and the fruit will start to become translucent. Don't be alarmed if some fruit retains whiteness during cooking because it will be transformed as it cools. The cooking is finished when the syrup reaches the thread stage, about 230*F-235*F, but you will not need a thermometer to test for the right consistency! The glass of ice water is the ideal test tube for the stages of cooked sugar syrups. See the next step for more details...