Got Leftover Pumpkins? Make Our Easy Candied Pumpkin

November 11, 2010 in Desserts, Gluten Free, Healthy Fare

Thanks for sharing!
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Candied Pumpkin - Frugal and Pretty on a Plate!

Make candy from pumpkins? Really? You are no doubt wondering: Have we at FFF taken this whole “frugal” thing a little too far???  I, too, was skeptical. But, for a pleasant surprise, read on My Frugal Friends.

This is one of those “you’ll never guess the secret ingredient” recipes. Your guests will never guess that these little sweet squares that have a texture similar to caramels are actually made of pumpkin flesh. No, really. Put me to the test on these and try this recipe out.

Candied pumpkin is a treat in many cultures, and is not hard to make.

Just cut pumpkin into little squares and then boil them in water and brown sugar and then roast in the oven and you will have a candy-like substance that will please even the pickiest sweet tooth!

With pumpkin so cheap and plentiful right now, this is a fabulous and frugal thing to do. Do try!

CANDIED PUMPKIN

4 cups of peeled pumpkin flesh, cut in 1 inch squares
2 cups water
1 cup dark brown sugar

Combine the pumpkin and water in a small saucepan and bring to a boil. Boil for 15 to 20 minutes, until fork tender. Drain off water, reserving 1 1/2 cups of water. Set aside pumpkin. Add reserved water and brown sugar back to the saucepan and bring to a boil. Add pumpkin back in. Bring back to a boil, reduce heat to a simmer and simmer for 15 minutes. Remove from heat and let stand overnight, 8 to 10 hours.

Return mixture to a boil and boil 5 minutes. Remove pumpkin and place on a wire rack on a baking sheet. Bake at 175 degrees for 5 to 6 hours, until firm and dry to touch. Remove from oven and roll pumpkin pieces in raw sugar if desired for presentation.

Store in an airtight container in a cool, dry place for up to two weeks.

Other brave food bloggers doing candied pumpkin:
Candied Pumpkin, Desert Candy
Candied Calabaza, Apple Pie, Patis and Pate
Candied Squash, Laylita’s Recipes

– posted by Donna

Thanks for sharing!