Pumpkin Candy

from Sage Cottage Herb Garden Cookbook

This recipe is a blending of culinary ideas – more Mexican than New England, this candy is fun for kids to try.

Ingredients

1 5-pound cooking pumpkin
1 Tbsp. baking soda
2 c. sugar
¼ c. maple syrup
1 c. water

Directions

1. Peel pumpkin; remove strings and seeds. Rinse seeds and save to toast. Cut pumpkin into 2x4-inch strips. Stir baking soda into enough water to cover pumpkin, add pumpkin and let soak overnight.
   
2. Rinse pumpkin carefully under running water and drop into a pot of boiling water. Cook until tender but not mushy. Drain, freshen in ice water, and drain again.
   
3. Cut into 1-inch wide strips. Combine sugar and maple syrup with 1 c. water and boil 4 minutes. Add pumpkin and simmer, covered, until syrup is thick and strips are slightly brittle. Remove from syrup, spread on rack to dry. When cool, store in a covered container.

Back to Pumpkin - - - Back to Recipes