Recipes from Mexico :: Mexican Desserts
This treat is from Mexico!
1 quart fresh pumpkin meat,
cut into 1 x 1 1/2-in. pieces
2 1/2 (two and a half) c. water
1 c. brown or maple sugar
1 c. granulated maple or raw sugar
Place the cubed pumpkin in a saucepan and cover it with water - about 2 to 2 1/2 (two and a half) c.. Bring it to a boil and simmer for 15 to 20 mins., uncovered or without a lid, until the pumpkin is just tender.
Remove the pumpkin with a slotted spoon. There should be about 1 1/2 (one and one-half) c. 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 mins. Let the pumpkin pieces stand in the syrup overnight.
The next day, bring the mixture back to a boil and simmer for 5 mins. 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 F 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.
Makes 2 lbs. .
NOTE: This can also be made with acorn squash, but the pumpkin gives the candy a more vivid color. The flavor is about the same.
