Candied Buddha’s Hand Citron | Mứt Phật Thủ
In Vietnamese, this is called mứt phật thủ. One batch makes a generous 1 cup (about 250g). I always double or triple this recipe so I have lots on hand for future use. See the main post for tips for scaling up.
Ingredients
- One (340 to 400g | 12 to 14 ounce) Buddha’s hand citron
- 135 g | ⅔ cup granulated sugar
- Scant 120ml | ½ cup water
Instructions
- Dice the citron: Trim then dice the citron into pieces no bigger than ⅓ inch (1cm). Watch the video for pointers. You should have about 1 generous cup (about 250g).
- Parboil the citron: Put the diced citron in a pot a good 6 inches (15cm) wide; in my kitchen that’s a 3-quart (3L) pot. The width of the pan ensures the pieces cook evenly. Add cold water (about 2 cups | 480ml) to make the pieces float. Set over medium heat and bring to a vigorous simmer. Let cook for 1 minute, then pull from the heat and pour through a mesh strainer. Flush with water, shake the strainer to expel excess water, then return the parboiled pieces to the pot.
- Optional taste test: If you want, eat a piece to make sure enough of the bitterness has been removed. If not, repeat parboiling but typically, one time is enough for me.
- Simmer in sugar syrup: Add the sugar and water, stirring to distribute. The pieces should barely be covered in liquid. Set over medium heat and bring to a vigorous simmer, stirring occasionally to melt the sugar.
- Lower the heat to around medium low, then let bubble away, stirring now and then, until the most citron pieces turn translucent and look glazed, about 25 minutes. Monitor closely near the end to avoid scorching. The liquid will have turned thick and syrupy. (If you need to coax extra cooking, add 1 tablespoon water and keep cooking.) When done, expect some pieces to remain slightly opaque in the center.
- Pull the pot from the heat and let rest. The citron will soon resemble chunks of golden amber -- even the opaque pieces. Cool completely, partially covered, before using or storing in an airtight container or Ziploc bag. Refrigerate for up to 2 months, freeze for up to 2 years.
