I was excited to find a pile of these at my small town Canadian grocery store! I'd love to gift these to my friends and family for Christmas. Could you tell me how long these will last, I'd like to put a little lable on them that says when to eat it by so no one gets sick! Thank you!
For citrus candying, you want to blanch from cold water to bring up to a boil, then drain and start with new water until you have the citrus blanched through [4 times for oranges, 2 for grapefruit, 1 for lemons, 2-3 for limes]. You can use this same method for ginger candying, and you can even save the liquid, and use that for making the simple syrup. Alternatively, you can make the candying liquid out of the fruit juice.
Hi Chef John, this is Kouta Ono, and I am an eleven year old. You have inspired me and taught me to cook which totally changed my life and it's all thanks to you. :)
We can still get them in dollar stores up here in Canada. They aren't as good as the really old freakishly small wooden spoon I have though. Mine had a finish on it and was some sort of medium hardwood that has taken on a great patena from many years of cooking. I do like my more standard size newer one for other things too though.
I drop by this channel every so often, and am always delighted by your presentation of anything. Such a great rhythm to your voice adding little humorous touches like "this freakishly small wooden spoon"...hahaha
Hello! I'm form Greece and I find the sticky fingers very similar to a traditional greek treat! This type of sweet is called "spoon sweets" and can be made with any fruit (even vegetables like small tomatoes, aubergine etc). It is then canned exactly like you did with the sticky fingers and stored throughout the year! It is a traditional treat to greet guests, eaten on its own with a glass of water to counterbalance the sweetness or on top of greek yogurt as a dessert. Thought I could share :)
I just made this - my whole house smells like a sweet lemon. I'l going to try this with orange slices and pineapple next. I have used other recipes by you in the past - they have all worked out for me. Thanks :)
Chef John, thanks so much for this great recipe!!! The first time I ever saw "the hand of Buddha" was about four years ago @ Whole Foods Market. No one I asked knew what it was. I even ran into a gourmet chef friend of mine who said it was in the citrus family (duh) and she used it as part of her Holiday center piece arrangement. I did pick it up and the fragrance was wonderful. I didn't buy it cause it cost $11.00. NOW when I see it again, usually around Jewish New Years, I'll buy it and make your recipe!!!!!!! My late mother used to make candied orange peel when she found a very thick skinned Navel Orange. But she kept them in long strips. They were very good!!!! Keep up the great work!!! I LOVE your channel!!!
Oh damn, you're so right. Candied ginger is damn expensive too. I can probably find Buddha's Hands somewhere in Ottawa where anything and everything can be found, but ginger is everywhere of course. This homemade candy would make an amazing gift for anyone. At our age, people don't really want and definitely don't need presents anymore, unless it's something fun and thoughtful. Candied fruit presented in cheery little dollar store boxes would make impressive Christmas treats to hand out people and as stocking stuffers as well.
*just made this one. have a few tips:* *- cut the citrus into 1" cubes, this size will be what it takes to survive the entire process* *- better to do a larger batch because the syrup temp gets so hot that a smaller batch is more likely to burn* *- yes, boil the citrus (this isn't blanching, it's boiling)* *- discard all trimmings, DO NOT use them in the syruping phase, they will only get burned in the pot and infuse a charcoal flavor* *- use a sugar that can withstand the heat, it takes a LONG time to get to 230F* *- you may not need to get to 230F if you boiled them well enough, do be afraid to call it early because you can't **_un-burn_** it once it's too late*
My girl informed me she has been getting the ole "tappa tappa" from her ex-boyfriend. She said they were moving to start a new life in some town called Cayenne. I got mad, stood up and gave her the ole "shaka shaka". She took off and I chased her 'round the outside, 'round the outside, 'round the outside. Then the cops came and took me downtown to the station for a deglazing. I pleaded innocent, said I was just playing and that she was a mental weck. The judge didn't care; he gave me one month in jail, and twenty hours of community celery! *no disrespect to Chef John or the people of Cheyenne, WY! :)
Once in I saw a Buddha's hand tree growing in someone's front yard. I got really excited and made my boyfriend stop the car. I got out to look at and photograph this tree and it's fruit. Right then the owner came out and I apologized for going on his property, but he was cool and gave me several fruits. These things aren't cheap 5-7$ each! Anyway I intended to candy it but when I tasted it it was amazing. The white part was pretty sweet and a bit tart. I was expecting bitter pith just like oranges and lemons just more of it. It was so tasty I diced it up and put some of it raw in our fruit salad. I don't know if supermarket varieties are more bitter but it can grow in California apparently and off the tree it isn't very bitter at all.
so how is the taste different between the citrus that was blanch for 30 minutes and the non-blanch one? I have a buddha hand tree. still small but just bear 3 fruits right now and I am looking for ways to process my fruits
YAS. Thanks Chef John. I've seen these around Clement street and wanted to do stuff with them but not sure what. I think we have prepackaged buddha hand candies at the store but it'd be nice to make it at home!
This is how you candy basically anything that has enough firmness to withstand the long simmer in syrup. Here in Honduras, we candy a lot of fruit, from plantain (must not be too ripe or else they will turn to mush), a green plum grown locally called "ciruela", green papaya, a green pumpkin grown locally called "chiberro"; this last one is called "alcitrón" because it is typically sugared dry, while the rest are typically left in the syrup. And I'm sure I'm missing some.
Ah, a real recipe for/with Buddha's Hand! I've purchased one, for the last couple of years, only to use it as an air freshener, and as a source of zest ... it serves both purposes well. Beautiful, fragrant, exotic ... and, you can make a candy from it, too. It doesn't get much better than that! A thought/question: Would fingers of Buddha's Hand require any special preparation to be put up in Vodka, or other alcohol, to make a brandy/liqueur? I would guess that a sugar, of some sort, might be necessary. However, I don't care for drinks that are too sweet. I've never done that kind of "pickling," but, sounds as if it would be good.
I finally got to eat this thing and it is very unusual, highly fragrant and floral but orange flavored, like orange juice spiked with orange flower water.
Thank you for that. If anyone is serious about obtaining Buddha's Hand citron or other uncommon citrus, order from here. They ship throughout the U.S. www.pearsonranch.com/citrus.html
"I recommend the boiling step, especially if you’re going to be making this primarily as a candy. If you were going to be cooking with it, in things like fruitcakes, then you could probably get away with the bigger flavor, and slight bitter edge."
Thanks for this! I'm at hour three of the twenty-four hour wait, and it feels so sufferrrr! Better be worth it! x) Edit: Update - Was worth it! Yumyumyum~ Oh, and Buddha's Hand is always available at my local Whole Foods when they're in season. It's a good place to try to find it! ^^
I made this! Currently drying as we speak! It took a _long_ time for the syrup to come to 230. It hovered around 213 for like a half hour. Was that because the water was cooking off?
Your videos have come a long way Chef John! I'm a huge fan! Have you thought about what you are going to do when you hit a MILLION subs!!? Just wanna say Congrats! Your almost there just wanna be the first one to tell you! Haha
I have a Buddha's hand sitting on my coffee table waiting for me to do something. Half of it is going to flavor some vodka, and now half will be candied for homemade fruit cake! Excellent!
I shredded it raw and put it in a big bowl with chunks of vanilla ice cream. Then I pour in unsweetened almond milk and mix everything together to form a thick cold paste. I either spoon it like that and eat it or I put it back in the freezer to firm back up.
Excuse me, Chef John, I was hoping that at some point you could do a video on chocolate coated crystellised ginger or just crystellised ginger. Either would be delicious! Thank you for these delictable recipes!
Chef John!! EmmyMadeinJapan just did this recipe! She mentioned some possible recipe ideas for the candied fruit as well as the leftover syrup. Maybe you could make a recipe from one of her ideas & it would be like an unofficial, long distance colab. 😎
I made this before. I bought one of these and found there is no "fruit" on the inside, so I candied it. I made a sugar syrup and simmered the citron until transparent. Then I took it out and rolled it in sugar. Let cool. Store in a jar. Eat as is, or put a piece in a cup of tea. Comes out like Earl Grey. Yum.
In Malaysia we have these candy selling in some stores. The taste is addictive especially for someone who doesn't like sweet stuff (just imagine lemon peel dip in honey). Buddha's hand generally use by chinese as decoration with good smell, or put in front of buddha's statue as symbolic of serving. It's not a common fruit even in malaysia.
I really wouldn't push it past a few months :P while it may still be "edible" in a year it probably won't taste the same, sort of like how last year's easter chocolates taste kinda funny XD
actual question this time, would you recommend going higher than 230f for higher altitudes? the sugar candies i make go about 10-12F higher because i live a mile high here in denver
Check out the recipe: www.allrecipes.com/Recipe/240755/Candied-Buddhas-Hand-Citron/
I was excited to find a pile of these at my small town Canadian grocery store! I'd love to gift these to my friends and family for Christmas. Could you tell me how long these will last, I'd like to put a little lable on them that says when to eat it by so no one gets sick!
Thank you!
A tip: you can watch movies on kaldrostream. Been using it for watching loads of movies these days.
pro tip : you can watch series on Flixzone. Me and my gf have been using them for watching a lot of movies lately.
@Cohen Peyton definitely, I have been watching on Flixzone} for years myself :)
@Cohen Peyton Yea, I've been using flixzone} for since december myself =)
For citrus candying, you want to blanch from cold water to bring up to a boil, then drain and start with new water until you have the citrus blanched through [4 times for oranges, 2 for grapefruit, 1 for lemons, 2-3 for limes]. You can use this same method for ginger candying, and you can even save the liquid, and use that for making the simple syrup. Alternatively, you can make the candying liquid out of the fruit juice.
Hi Chef John, this is Kouta Ono, and I am an eleven year old. You have inspired me and taught me to cook which totally changed my life and it's all thanks to you. :)
Kouta Ono thats a kout name
omg you're basically an adult now, do you still cook??
You are now 18
*Alien - V:* _how to cook the _*_facehugger_*
Directed by : Chef John
That's brilliant x3
"...and cut them up into alien shaped cubes"
Lmao
candied facehuggers
DeepBlue 😂😂
I'm still searching for a freakishly small wooden spoon! I've got the whisk though! Great recipe Chef John!
Search for "Wooden Salt Spoons" on Amazon.
***** Thank you!!
Emma's Goodies u could actually just make one of those freakishly small wooden spoons urself. Just whittle it.
Emma's Goodies have you found one yet?
Maybe you need to carve one yourself.
We can still get them in dollar stores up here in Canada. They aren't as good as the really old freakishly small wooden spoon I have though. Mine had a finish on it and was some sort of medium hardwood that has taken on a great patena from many years of cooking. I do like my more standard size newer one for other things too though.
I would LOVE to receive this as a gift! Since that's probably not going to happen, I'm going to have to make it myself.
The Fresh Market has Buddha's Hand fruits. Inexpensive. I thought just decorative items until now. Thank you Chef!
I drop by this channel every so often, and am always delighted by your presentation of anything. Such a great rhythm to your voice adding little humorous touches like "this freakishly small wooden spoon"...hahaha
We carry these at the store I work at and I never know what to tell people to do with them, so thank you for this video.
Hello! I'm form Greece and I find the sticky fingers very similar to a traditional greek treat! This type of sweet is called "spoon sweets" and can be made with any fruit (even vegetables like small tomatoes, aubergine etc). It is then canned exactly like you did with the sticky fingers and stored throughout the year! It is a traditional treat to greet guests, eaten on its own with a glass of water to counterbalance the sweetness or on top of greek yogurt as a dessert. Thought I could share :)
Great share.
I wasn't going to turn off the video because I can't get that, I was going to turn off the video because it scared the shit out of me.
Canary squidfruit is an intimidating ingredient
mse3700 ✌🏽🥂😂🤣🏃🏽♀️
At my local good supermarket, Buddha's hand costs an arm and a leg.
GizmoBee1702 I can't stop laughing
Ba dum, tss
GizmoBee1702 Hahaahaaa
Drasiella of Darnassus r/whoooosh
Long john silver and Horatio Nelson went half each on one ;D
I just made this - my whole house smells like a sweet lemon. I'l going to try this with orange slices and pineapple next. I have used other recipes by you in the past - they have all worked out for me. Thanks :)
Chef John, thanks so much for this great recipe!!! The first time I ever saw "the hand of Buddha" was about four years ago @ Whole Foods Market. No one I asked knew what it was. I even ran into a gourmet chef friend of mine who said it was in the citrus family (duh) and she used it as part of her Holiday center piece arrangement. I did pick it up and the fragrance was wonderful. I didn't buy it cause it cost $11.00. NOW when I see it again, usually around Jewish New Years, I'll buy it and make your recipe!!!!!!!
My late mother used to make candied orange peel when she found a very thick skinned Navel Orange. But she kept them in long strips. They were very good!!!!
Keep up the great work!!! I LOVE your channel!!!
Works wonderful with ginger aswell.
Oh damn, you're so right. Candied ginger is damn expensive too. I can probably find Buddha's Hands somewhere in Ottawa where anything and everything can be found, but ginger is everywhere of course. This homemade candy would make an amazing gift for anyone. At our age, people don't really want and definitely don't need presents anymore, unless it's something fun and thoughtful. Candied fruit presented in cheery little dollar store boxes would make impressive Christmas treats to hand out people and as stocking stuffers as well.
Been a long time since you brought out the ol' Freakishly Small Wooden Spoon. Ahh, nostalgia...
Ive got to hand it to you, this sounds like a great recipe.
🤣
I went to an orange farm outside of Bakersfield on a road trip and they had a bunch of Buddhas hand. It smells amazing and tastes great too
Long time Chef John fan, and recent fan of Emmymadeinjapan. How happy was I to hear her mention you!!
You guys need a collaboration.
I’ve never seen Buddha’s hand fruit but I love lemons! I’ll have to make some candied and some preserved with salt. Yum.
*just made this one. have a few tips:*
*- cut the citrus into 1" cubes, this size will be what it takes to survive the entire process*
*- better to do a larger batch because the syrup temp gets so hot that a smaller batch is more likely to burn*
*- yes, boil the citrus (this isn't blanching, it's boiling)*
*- discard all trimmings, DO NOT use them in the syruping phase, they will only get burned in the pot and infuse a charcoal flavor*
*- use a sugar that can withstand the heat, it takes a LONG time to get to 230F*
*- you may not need to get to 230F if you boiled them well enough, do be afraid to call it early because you can't **_un-burn_** it once it's too late*
So happy westerners actually knew how to make buddha's hands!! Thank you chef john!
I was ok with Buddha's Hand until he said fingertips while slicing one of them off.
If Cthulhu got into candy making, it would look like this.
My girl informed me she has been getting the ole "tappa tappa" from her ex-boyfriend.
She said they were moving to start a new life in some town called Cayenne.
I got mad, stood up and gave her the ole "shaka shaka".
She took off and I chased her 'round the outside, 'round the outside, 'round the outside.
Then the cops came and took me downtown to the station for a deglazing.
I pleaded innocent, said I was just playing and that she was a mental weck.
The judge didn't care; he gave me one month in jail, and twenty hours of community celery!
*no disrespect to Chef John or the people of Cheyenne, WY! :)
Best Comment on FoodWishes... ever.
That's funny :D
Enjoy!
what?
***** C'mon Jesus now you're just being classless.
i've always wondered how to work with those fruits! great idea, and i'd love some more. thanks for a great video. xxoo
Can you do an essential kitchen tools video?
Once in I saw a Buddha's hand tree growing in someone's front yard. I got really excited and made my boyfriend stop the car. I got out to look at and photograph this tree and it's fruit. Right then the owner came out and I apologized for going on his property, but he was cool and gave me several fruits. These things aren't cheap 5-7$ each! Anyway I intended to candy it but when I tasted it it was amazing. The white part was pretty sweet and a bit tart. I was expecting bitter pith just like oranges and lemons just more of it. It was so tasty I diced it up and put some of it raw in our fruit salad. I don't know if supermarket varieties are more bitter but it can grow in California apparently and off the tree it isn't very bitter at all.
so how is the taste different between the citrus that was blanch for 30 minutes and the non-blanch one? I have a buddha hand tree. still small but just bear 3 fruits right now and I am looking for ways to process my fruits
YAS. Thanks Chef John. I've seen these around Clement street and wanted to do stuff with them but not sure what. I think we have prepackaged buddha hand candies at the store but it'd be nice to make it at home!
This is how you candy basically anything that has enough firmness to withstand the long simmer in syrup. Here in Honduras, we candy a lot of fruit, from plantain (must not be too ripe or else they will turn to mush), a green plum grown locally called "ciruela", green papaya, a green pumpkin grown locally called "chiberro"; this last one is called "alcitrón" because it is typically sugared dry, while the rest are typically left in the syrup. And I'm sure I'm missing some.
Ah, a real recipe for/with Buddha's Hand! I've purchased one, for the last couple of years, only to use it as an air freshener, and as a source of zest ... it serves both purposes well. Beautiful, fragrant, exotic ... and, you can make a candy from it, too. It doesn't get much better than that!
A thought/question: Would fingers of Buddha's Hand require any special preparation to be put up in Vodka, or other alcohol, to make a brandy/liqueur? I would guess that a sugar, of some sort, might be necessary. However, I don't care for drinks that are too sweet. I've never done that kind of "pickling," but, sounds as if it would be good.
I love you chef john!! these mean commenters make me feel reeeal protective of you. You're the best!
I finally got to eat this thing and it is very unusual, highly fragrant and floral but orange flavored, like orange juice spiked with orange flower water.
Thank you for that. If anyone is serious about obtaining Buddha's Hand citron or other uncommon citrus, order from here. They ship throughout the U.S.
www.pearsonranch.com/citrus.html
so which method was better? To blanch or not to blanch, that is the question.
MrAngryGnome I agree. He didn't give us his opinion as to which method was tastier.
. He put the result of the taste test in the blog post he said. I haven't looked as candied peel grosses me out.
I read the blog, boiling removes the bitter aftertaste so he recommends blanching after all
"I recommend the boiling step, especially if you’re going to be making this primarily as a candy. If you were going to be cooking with it, in things like fruitcakes, then you could probably get away with the bigger flavor, and slight bitter edge."
Mmmm... I'll bet that citrus smelled delicious when it was simmering! I love the smell of lemon 🍋
We make that here in Puerto Rico with papaya.
That looks so neat i have never seem anything like that before..
Merry Christmas and a Happy New Year to you and your family.
You have the youngest hands...I'm jealous :( MERRY CHRISTMAS HANDSOME COOK!
making these for new years, cant wait to try this on top of my wendys baconator!
What the hellll unique fruit love it never heard of it
You had me at cocktails. You had me at cocktails!
Thanks for this! I'm at hour three of the twenty-four hour wait, and it feels so sufferrrr! Better be worth it! x)
Edit: Update - Was worth it! Yumyumyum~
Oh, and Buddha's Hand is always available at my local Whole Foods when they're in season. It's a good place to try to find it! ^^
John, when blanching do you not go from boiling to ice water? I know that works to peel skins, but I thought it was the same for blanching.
I made this! Currently drying as we speak! It took a _long_ time for the syrup to come to 230. It hovered around 213 for like a half hour. Was that because the water was cooking off?
Your videos have come a long way Chef John! I'm a huge fan! Have you thought about what you are going to do when you hit a MILLION subs!!? Just wanna say Congrats! Your almost there just wanna be the first one to tell you! Haha
I have a Buddha's hand sitting on my coffee table waiting for me to do something. Half of it is going to flavor some vodka, and now half will be candied for homemade fruit cake! Excellent!
Greetings, Chef John! Would this procedure work to candy ginger? Thanks in advance!
Awesome! Thanks for sharing!!! Love the Buddha's hand! Looks interesting
I shredded it raw and put it in a big bowl with chunks of vanilla ice cream. Then I pour in unsweetened almond milk and mix everything together to form a thick cold paste. I either spoon it like that and eat it or I put it back in the freezer to firm back up.
yum they both look great thank you
that didnt look like a blanch, it looked like a 30 min simmer
You are such a wonderful voice!!!!
Love it. I assume you could follow the same steps for candied ginger?
SERP! My favorite rendition of syrup.
Excuse me, Chef John, I was hoping that at some point you could do a video on chocolate coated crystellised ginger or just crystellised ginger. Either would be delicious! Thank you for these delictable recipes!
Great idea for a food gift!
They're so pretty!
very interesting CITRUS, looks like an octopus ..
@4:13 sticky fingers :-)
looks so yummy and fattening
Could you make the syrup with orange juice if you were using oranges?
Could one use a candy thermometer instead of a digital one? I love food wishes and thanks for being you, chef john!
Chef John!! EmmyMadeinJapan just did this recipe! She mentioned some possible recipe ideas for the candied fruit as well as the leftover syrup. Maybe you could make a recipe from one of her ideas & it would be like an unofficial, long distance colab. 😎
They look like they would also be good in fruitcake, Christmas pudding or panetone before drying.
Awesom!! Perfect gift. Thanks Chef!!
I just love this channel.
I can finally make my own candied orange for cannolis...
Kind sir, can you please try to make some candied ginger? It taste good and soothing at the same time! Thanks!
I made this before. I bought one of these and found there is no "fruit" on the inside, so I candied it. I made a sugar syrup and simmered the citron until transparent. Then I took it out and rolled it in sugar. Let cool. Store in a jar. Eat as is, or put a piece in a cup of tea. Comes out like Earl Grey. Yum.
Two years late but...whatever. I make candied orange peel every holiday season. I will keep an eye out for a Buddha's hand this winter!
In Malaysia we have these candy selling in some stores. The taste is addictive especially for someone who doesn't like sweet stuff (just imagine lemon peel dip in honey). Buddha's hand generally use by chinese as decoration with good smell, or put in front of buddha's statue as symbolic of serving. It's not a common fruit even in malaysia.
So excited to make this
955k subscribers... you're almost at 1 million!
omg i so wanna try this fruit !
Thank you for the recipe!
That looks awesome
The process may be simple, but the product is not ^^. Thanks for the great upload and idea for simple yet unique snack gift..
Weird fruit! Never seen this before. Interesting.
Fabulous video thank you Chef John, what is the shelf life of these awesome candid peels? 🤗
I’ll be trying this today
Seriously thinking about making these. How long will they keep?
depends on how fast you eat them.
I really wouldn't push it past a few months :P while it may still be "edible" in a year it probably won't taste the same, sort of like how last year's easter chocolates taste kinda funny XD
Chef John Merry Christmas, your video's rock fella... love you voiceover!! Have an excellent 2015!!
Can I use sucanat instead of white sugar? Great video BTW!
man i love ur videos. ! ideas, humor, and so forth. so entertaining, as always... x)
"Canary squid fruit" fucking killed me
Chef john.. Your videos are my porn to my food... My gosh!! Those citrus looks delicious..
Great video! Can I use the same technique for ginger?
Canary squid fruit???? I'm dying. Hilarious!!!!! 😂🤣😂🤣😂🤣😂
Sooo...was the blanched or unblanched on better?
Would love to try this with some Yuzu!
Hey Mike, are we making candied citron today?
That's right Jay.
Chef john if i used orange in this recipe should i used the skin or the flesh can be candied too? Thanks
So I noticed that the Buddha's hand is mostly pith and rind. How well do you think the outer parts of a fresh pummelo would work instead?
That's sweet!
And As Always............👍😊
No Buddha's Hand? Why not Zoidberg?
This came just in time! Im sick of trying to find good quality citrus peel here. Going to make ot myself!
Do I have to buy a heavy bottom saucepan to do this or can it be done with my cheap pan? Thanks for any help.
actual question this time, would you recommend going higher than 230f for higher altitudes? the sugar candies i make go about 10-12F higher because i live a mile high here in denver