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Pumpkin Candy From Mexico
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| Mexican pumpkin (or sugar pumpkin -or |
-any winter squash
Cut a Mexican pumpkin (or sugar pumpkin or any winter squash) In half, remove pulp and seeds. Rinse with water, leave a little water in the hollow of the pumpkin. Wrap tightly in aluminum foil and bake in a 250 degree (F) oven for 30 minutes. Cool and cut into 1 1/2 inch squares then remove skin.
In a wide skillet or other stove top pan place the pumpkin in a single layer and cover with cold water to which you have added 1 teaspoon of sea salt (kosher is okay)
Place over medium heat and bring to a simmer. Cook for about 10 minutes.
Remove the pumpkin from the water with a slotted spoon.
To the liquid in the pan add a cup of brown sugar and 1/2 teaspoon of cinnamon and bring to a boil, stirring constantly to make sure all the sugar is dissolved.
Return the pumpkin to the syrup and continue cooking over medium high heat for 20 minutes.
Remove from heat, cover and set aside for 12 hours.
Return pan to medium high heat, bring to a boil and maintain boiling syrup for 8 minutes.
Remove the pan from heat. Using two forks, gently lift pieces from syrup and place on a wire rack over a sheet pan.
Place in a low oven (175 F) for about 2 hours then turn off oven, leave in oven, with door cracked open a few inches (to prevent condensation) for about 12 hours.
Roll in granulated sugar and store in single layers between waxed paper (or Release aluminum foil) in a airtight container.
Recipe from my neighbor, Cecelia Obregon
This is really yummy, sliced and sandwiched inside a butter biscuit.
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