- 1 pound Buddha’s Hand, chopped into ½-inch pieces
- 4 cups raw cane sugar, divided
- 2 cups water
Place chopped Buddha’s Hand in a saucepan and cover with water; bring to a boil. Reduce to a simmer and cook until translucent, 30 to 40 minutes. Drain.
Combine cooked Buddha’s Hand, 3 cups sugar and 2 cups water in a clean saucepan. Bring to a boil and cook until the temperature reaches 230° F on a candy thermometer. Gently stir with a heatproof spatula, if needed to prevent sticking. Remove from the heat and let sit for 1 hour.
Transfer the candied fruit to a strainer and let drain for 1 hour, stirring occasionally, until most of the syrup is gone (reserve drained syrup to add to sparkling water or cocktails!). Toss candied fruit in remaining 1 cup sugar. Let sit on a wire rack overnight to dry, then shake off excess sugar (reserve excess sugar for baking).
Store in a clean jar in the refrigerator for up to 1 year.
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