三. 糖淹佛手柑 Candied Buddha"s Hand Citron Ingredients: 食材 1 Buddha"s Hand Citron 一個佛手柑 3 cups sugar 40克糖 3 cups water 40毫升水
Tools: 工具 cutting board 切板 knife 刀 medium saucepot 小燉鍋 soup spoon 湯勺 glass of ice water 一杯冰水 strainer or colander 過濾網 cookie sheet 烤板
Step 1: Chop It Up 切成塊
If you feel like the Buddha"s Hand is looking at you, ignore it. It has no feelings. Put it on the cutting board and slice it in half deftly. Now you may put each half on it"s flat side and slice it into half inch wide strips. 一個小竅門就是你先剁兩半 平放著切比較容易 Then slice the strips into sticks. Now dice them into 1/2 inch cubes.切小塊 大概一厘米多吧 如圖
Step 2: Syrup!
Put the chopped Buddha"s Hand into the saucepot and add the 3 cups of water and 3 cups of sugar. 加上文說的40g水和糖與佛手柑塊一起煮 中火直到水開 然後調文火燉45分鐘 有些地方會發白 是屬於正常現象 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...
Step 3: Testing for the "Thread Stage" 檢測果醬是否成型
Those are the "threads"If you are unfamiliar with the stages of cooking sugar syrups here is the simple explanation. As sugar syrup is boiled, the water in it is slowly evaporated, allowing the syrup to become hotter and hotter. The names of the stages correspond to how the syrup behaves when a spoonful is dropped into ice water. The more concentrated the sugar solution is, the firmer it becomes upon cooling. The thread stage is on the very low end of the spectrum, followed by soft ball, firm ball, and other stages that are not of concern to this instructable. The stages terminate in caramel, which terminates in carbon if you cook it long enough, but I digress.
Candied citrus peel requires the thread stage. At this point when the syrup is dripped into ice water it will form visible "threads" as it falls to the bottom of the glass, but these threads are actually still liquid and cannot be smooshed together into a ball. If you can make a ball of the cooled syrup, you have reached the soft ball stage or perhaps even worse. Candied peel cooked to soft ball or beyond will become super chewy or even hard, which is undesirable. If it happens to you, try to save the mistake by adding a little water back to the pot and cooking it down to the thread stage again. I encourage attentiveness to the process to prevent over cooked syrup.
Conversely, undercooked syrup results in candied peel that won"t dry properly and will remain syrupy. Not a bad way to go for an ice cream topping, so stop cooking earlier if that sounds good to you! Undercooked syrup will make swirling clouds when you drip it in the ice water, but no threads. 這一步是檢查做的果醬有沒有到可以拔出來絲的地步 我們都吃過拔絲地瓜 把占著糖漿的佛手柑塊放入冷水會出現一條絲 這就是你想要達到的那一步
Step 4: Strain and Dry 風乾
Once the Buddha"s Hand has been cooked to the thread stage, turn off the heat and cool it in the pot for half an hour or so. The resting period helps the syrup to fully penetrate the fruit. 如果已經到了拔絲的那一階段 就可以關火了 放置鍋中等待大約半小時 讓糖漿充分浸入佛手柑 Now strain the fruit from the syrup, allowing it to sit again to ensure as much syrup as possible is removed. The syrup is truly delicious and should be saved. If you add it to a cup of black tea it is remarkably similar to Earl Grey (which incidentally is flavored with bergamot, a relative of citron.) 從糖漿中擇出佛手柑 糖漿也是好東西 如果配合一點唐家加入紅茶就很像earl grey（伯爵茶） 我曾嘗過twinning的伯爵茶 也就是earl grey 尤為是配上溫牛奶 十分香醇
Spread the strained Buddha"s Hand over a cookie sheet and allow it to dry. You may accelerate the process with a fan, if you are impatient like me Allow it to cure overnight. A very fine crystallized coating may form on the outside, which is a great sign. The candy may now be stored in an airtight container and used however you see fit! 放置在烤盤上可以加速風乾 待過夜後 我們的糖淹佛手柑就做好了
四， 泡酒 Buddha"s Hand Citron Infused Vodka Buddha Hand Citron Infused Vodka 佛手柑泡伏特加
Author: Brandon Matzek Recipe type: Infusion Serves: 750 ml Vodka
Ingredients
1 Buddha』s Hand Citron 1個佛手柑
750 ml vodka 750毫升伏特加
Instructions
Be sure to give the citron a good rinse, wiping away any grit between the fingers (these guys can be quite dirty). Cut the fingers from the core of the hand and carve away any excess white pith. No need to get all crazy cutting away the pith – it』s not really bitter like regular lemon pith, so it』s fine if you have some remaining.
洗凈 切開每根「手指」 儘可能的剔除中間的白色部分
Slice each finger in half lengthwise and place in a large, airtight jar. Fill the jar with vodka, seal, and store in a cool, dark spot. Steeping time will depend on how big your citron is. The more sliced fingers you have in the jar, the shorter the infusion time. My batch was fragrant and delicious after 7 days. Shake the jar every so often and taste frequently.
Allow it to cure overnight. A very fine crystallized coating may form on the outside, which is a great sign. The candy may now be stored in an airtight container and used however you see fit! 
