Ingredients Jump to Instructions ↓

  1. 1 quart pumpkin meat; fresh cut into 1-by-1-1/2-inch pieces

  2. 2-1/2 cups water

  3. 1 cup brown or maple sugar

  4. 1 cup granulated maple or raw sugar

Instructions Jump to Ingredients ↑

  1. Place the cubed pumpkin in a saucepan and cover it with water, about 2 to 2-1/2 cups. Bring it to a boil and simmer for 15 to 20 minutes, uncovered, until the pumpkin is just tender. Remove the pumpkin with a slotted spoon. There should be about 1-1/2 cups of liquid remaining.

  2. 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.

  3. 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.

  4. 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.

  5. Recipe Source: Chef Lawrence Forgione , An American Place Restaurant, Lexington, New York, USA Reprinted with permission.


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