This is a great recipe for that large odd shaped piece of fruit. It yields a good amount of little gems that are great for snacking or baking with. Lots of pictures and tips on the post.
Wash and dry the Buddah’s Hand and cut into about 1/2-inch (2 cm) dice. If there are little dark bits on the ends of your fruit from the crevices this is when to clean them or cut them out.
Place in a saucepan and cover with water about 1 inch (4 cm) above the fruit. Bring the heat up so that it’s almost boiling and then put on simmer for about 45 minutes, until they’re translucent. The amount of time it takes to reach this stage will vary based on the size of the fruit pieces and the heat under the pan. Be patient and don’t stop before they’re translucent. You will notice a big difference between the white pieces you started with and the almost clear pieces in the end.
Drain the water from the fruit and put it back in the pan. Add the 3 cups (600 g) of organic sugar, 2 cups (500 ml) water and tablespoon of golden syrup. Stir it all together and put it back on a medium low to medium heat.
Attach a candy thermometer, I just lay mine in the pan, and cook until the temperature reaches 275°F/140°C. The fruit will be thick and syrupy. Stir if needed to keep it from sticking to the pan and burning.
Turn off the heat and let sit for one hour.
You can place this once cooled in the syrup in the refrigerator for about a year.
To make dried candy pieces after the hour of sitting put the syrupy fruit in a mesh strainer and let drain for a couple of hours.
Then take the drained fruit and the 1 cup (200 g) of organic sugar and coat the pieces a few at a time laying on a fine wire rack to dry overnight.
Reserve the sugar syrup in a jar in the refrigerator. I used mine to sweeten ginger tea.