Slice the Buddha’s Hand into approximately 3-inch slices, (about ¼ – ½ inch thick) or small cubes ensuring to include both pith and skin. Blanch the slices/cubes by boiling twice to eliminate bitterness.

Then, boil 3 cups of sugar and 4 cups of water, add the blanched Buddha’s Hand, and simmer for 30 minutes. Remove from heat.

Place the remaining 1 ½ cups of sugar on a plate. Lift the Buddha’s Hand out of the syrup, shake off excess liquid, and coat it in sugar.

Transfer the coated fruit to a drying rack and let it dry for 24 hours.