Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- 1 quart pumpkin meat; fresh cut into 1-by-1-1/2-inch pieces
- 2-1/2 cups water
- 1 cup brown or maple sugar
- 1 cup granulated maple or raw sugar
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 minutes. Let the pumpkin pieces stand in the syrup overnight.
The next day, bring the mixture back to a boil and simmer for 5 minutes. 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 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.
Yield: 2 pounds
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.
Recipe Source: Chef Lawrence Forgione, An American Place Restaurant, Lexington, New York, USA
Reprinted with permission.