It is centuries old- it traces back to Northeastern India & China. It is very fragrant, very citrus, with a hint of floral. Some people in China use them to fragrant their rooms. The entire fruit is edible. It contains no juice at all. The inside, called pith, is solid white and is not bitter, unlike other citrus, and can even be eaten raw. Sadly it's not truly delicious...until you make Succade!
Candy, that is!!
Cut the Buddha hand in half and then slice it into strips....chop the strips into chunks.
Put them into a saucepan and add 3 cups water & 3 cups sugar. On medium heat bring it to a boil. Once it boils turn it down to a simmer.
The syrup will start to thicken and the fruit will become translucent. You want to continue to cook until the syrup reaches the thread stage (230* F) Once it reaches the thread stage take it off the heat and let it rest in the pot for at least 30 minutes.
Strain the fruit trying to get as much of the syrup off as possible. (Save the syrup) Spread the candy on parchment paper to dry. It will take about a day. A fine crystallized coating will form on the outside. The candy may now be stored in an airtight container and used however you see fit!
Here is the Succade after it has been dried. It's quite yummy. I have been eating it out of the container...I think I might make Morning Glory Muffins and add some of these instead of pineapple. Oh and the syrup....it is yummy in a cup of black tea, it makes it taste just like a cup of Earl Grey.