Maple Nut Pumpkin Candies Recipes

MAPLE-NUT-PUMPKIN CANDIES

Steps:

• 1. Line an 8x8 inch metal pan with parchment paper. Spray paper with non-stick cooking spray.
• 2. In a medium pot, combine sugars, maple syrup,butter, pumpkin, cream and pumpkin spice over medium heat. Stir until butter is melted and all ingredients are combined. Bring to a simmer and cook 12 minutes or until temperature reaches 238 degrees on a candy thermometer. Stir in walnuts.
• 3. Pour mixture into lined pan. Cool 1 hour on the counter. Cool an additional 1 hr in fridge. Slice into 36 squares.

MAPLE-PUMPKIN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 4 baking sheets with parchment paper.
• Cream brown sugar and butter together using an electric mixer. Add pumpkin, 2 tablespoons maple syrup, and egg; mix well.
• Sift flour, baking powder, baking soda, cinnamon, and salt together in another bowl. Mix into pumpkin mixture. Stir in raisins.
• Drop batter by teaspoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, 11 to 13 minutes. Remove from the oven and let cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
• Mix confectioners' sugar and 1/4 cup maple syrup for icing together in a bowl. Drizzle onto cooled cookies.

PURE MAPLE CANDY

Steps:

• In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat stirring occasionally. Boil until syrup reaches 235 degrees F (110 degrees C) on a candy thermometer.
• Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
• Stir mixture rapidly with a wooden spoon for about 5 minutes until the color turns lighter and mixture becomes thick and creamy. Stir in chopped nuts, if desired.
• Pour into molds. Set aside to cool. Once cool, unmold candy. Store in airtight containers up to 1 month.

PUMPKIN CANDY

Steps:

• Peel and seed pumpkin and cut into 2x4-inch strips.
• Put strips into bowl just big enough to hold them.
• Stir baking soda into enough water to cover strips. Pour over strips and let stand 12 hours.
• Drain and rinse strips in running water.
• Bring a pot of water to a boil and drop strips into water. Cook until tender but not soft.
• Remove strips and crisp in ice cold water. Drain.
• Juice lemon and cut zest into strips.
• Combine sugar, lemon juice, zest, cilantro and 1/2 cup water in a saucepan. Heat, stirring, until sugar is dissolved, then boil slowly without stirring for 10 minutes.
• Add pumpkin strips, cover pot, and simmer for 20 minutes, until syrup is thick and strips are brittle.
• Spread candy on wax paper and let dry for 10 hours.
• Store pieces in an airtight container.