Christmas Recipes: [CHRISTMAS-RECIPE] Mexican Pumpkin Candy

Mexican Pumpkin Candy

Ingredients

1 quart pumpkin meat; fresh
cut into 1-by-1-1/2-inch pieces
2 1/2 cups water
1 cup brown or maple sugar
1 cup granulated maple or raw sugar

Instructions

Place the cubed pumpkin in
a saucepan and cover it with
water, about 2 to 2 1/2 cups.

Bring it to a boil and simmer
for 15 to 20 minutes, uncovered,
until the pumpkin is just tender.

Remove the pumpkin with a slotted
spoon.

There should be about 1 1/2 cups
of liquid remaining.

Add the brown or maple sugar and
dissolve over low heat.

Place the pumpkin pieces back in
the pan and bring slowly back to
a boil, then lower the heat and
simmer for 15 minutes.

Let the pumpkin pieces stand in the
syrup overnight.

The next day, bring the mixture back
to a boil and simmer for 5 minutes.

Remove the pumpkin pieces from the
syrup and spread them out on a wire
rack so the pieces are not touching
one another.

Let them stand in a warm place or in
a 140-degree oven for 3 to 4 hours
to dry.

Roll each piece in the maple or raw
sugar, and store them in a dry, cool
place.

Do not stack or crowd the candy together.

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Christmas Recipes