Candied Pumpkin Recipes

PUMPKIN DESSERT CANDY VERSION

Steps:

• Mix water and lime. Wait it 7 or 8 hours. Lime will sink and you will use the water on its surface. Pour this water on pumpkin slices and wait it about 7 hours.
• Then wash them well. Wait them in clean water about 1 hour.
• Put them in a large pot, pout sugar and 200ml water on them.
• Cook about 1 hour until it has right consistency and pumpkin slices get golden.
• Add a few lemon drops and cook a few minutes more.
• Let it cold. Don't put it in refrigerator.
• Serve it as it is, it doesn't need any topping, you just grab one slice and eat it.

CANDIED PUMPKIN SEEDS

Steps:

• Preheat oven to 250°. In a small bowl, combine all ingredients. Spread into a greased foil-lined 15x10x1-in. baking pan. , Bake, uncovered, until seeds are well-glazed, 45-50 minutes, stirring occasionally. Cool completely; break into pieces. Store in an airtight container.

CANDIED PUMPKIN SLICES

Steps:

• Cut the pumpkin into wedges about 3 to 4 inches wide. Cut across wedges to form slices about 1/4 inch wide; set aside.
• Combine 2 cups sugar, lemon juice, and zest in a medium bowl. Add pumpkin pieces; stir until well coated. Cover with plastic wrap; refrigerate overnight.
• Transfer mixture to a medium heavy-bottomed saucepan; bring to a simmer over medium heat. Reduce heat to medium-low; cook, stirring occasionally, until pumpkin is translucent and sugar has formed a light-amber-colored caramel, 1 hour 10 minutes to 1 hour 15 minutes.
• Remove pumpkin from caramel with a slotted spoon, and dry on a rack set over a cookie sheet for at least 12 hours, turning the pumpkin pieces once or twice.

CALABAZA EN TACHA (MEXICAN CANDIED PUMPKIN) RECIPE

Steps:

• Gather the ingredients.
• Cut the stem off of the pumpkin. Cut the pumpkin in half and scrape out the seeds and stringy parts, saving seeds to make pepitas, if you like.
• Leaving the rind on, cut each piece in half lengthwise again and again until you have 8 to 10 long strips of pumpkin. Leave pumpkin in strips or cut it into smaller pieces.
• Zest and juice the orange .
• In a large saucepan, bring orange zest and juice, piloncillo or brown sugar, water, and cinnamon sticks to a boil.
• Carefully add in the pumpkin pieces and reduce to a simmer. Cover and simmer for an hour or two, until pumpkin is fork tender and the rest of the ingredients have reduced to a thick glaze.
• Remove from heat and let cool. Allow a long strip or two-or several smaller pieces-per portion.
• Serve at room temperature, spooning a little of the glaze over the pumpkin pieces. Eat with a spoon, leaving the inedible outer pumpkin rind (and any cinnamon sticks) in the dish.

CANDIED PUMPKIN RECIPE

Steps:

• Melt the butter in a large skillet over medium-low heat. Cook the pumpkin in the butter until tender, about 20 minutes. Add the sugar and stir until dissolved. Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool. Transfer to a bowl and cover. Refrigerate at least 2 hours before serving.

CANDIED PUMPKIN

Steps:

• On a stovetop, place a skillet.
• Add water, orange juice, orange zest, organic brown sugar, vanilla extract, cinnamon powder, nutmeg, and pink Himalayan salt.
• Mix well using a wooden spoon until the sugar is dissolved.
• Once the sugar is dissolved, place pieces of pumpkin in the liquid in such a way that one side should be submerged in it.
• Cook the pumpkin for 15 minutes on high heat, flipping every 3 minutes or so. Flipping the pumpkin often will help in creating an even color.
• Cook for another 15 minutes, the sauce should be reduced to syrup and the pumpkin will be soft and tender.