CALABAZA EN TACHA (MEXICAN CANDIED PUMPKIN) RECIPE
Steps:
- Gather the ingredients.
- Cut the stem off of the pumpkin. Cut the pumpkin in half and scrape out the seeds and stringy parts, saving seeds to make pepitas, if you like.
- Leaving the rind on, cut each piece in half lengthwise again and again until you have 8 to 10 long strips of pumpkin. Leave pumpkin in strips or cut it into smaller pieces.
- Zest and juice the orange .
- In a large saucepan, bring orange zest and juice, piloncillo or brown sugar, water, and cinnamon sticks to a boil.
- Carefully add in the pumpkin pieces and reduce to a simmer. Cover and simmer for an hour or two, until pumpkin is fork tender and the rest of the ingredients have reduced to a thick glaze.
- Remove from heat and let cool. Allow a long strip or two-or several smaller pieces-per portion.
- Serve at room temperature, spooning a little of the glaze over the pumpkin pieces. Eat with a spoon, leaving the inedible outer pumpkin rind (and any cinnamon sticks) in the dish.
Nutrition Facts : Calories 615 kcal, Carbohydrate 157 g, Cholesterol 0 mg, Fiber 12 g, Protein 4 g, SaturatedFat 0 g, Sodium 41 mg, Sugar 132 g, Fat 1 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
PUMPKIN FUDGE
I look forward to the taste of pumpkin every Thanksgiving. This easy pumpkin fudge recipe lets me do that and everyone loves it.-Marlene Fudge, Rushville, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 pounds.
Number Of Ingredients 12
Steps:
- Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg. , Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage)., Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, 2/3 cup pecans and vanilla. Transfer to prepared pan. Sprinkle with remaining 1/3 cup pecans. Chill until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 18mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
PUMPKIN-SEED CANDY
These wrapped candies are perfect treats for celebrating Halloween.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 30 pieces
Number Of Ingredients 4
Steps:
- Heat a large skillet over medium-high heat. Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes. Transfer to a bowl to cool.
- Place sugar and honey in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes. Add pepitas, and continue cooking until temperature registers 285 degrees on a candy thermometer, 3 to 4 minutes. Remove from heat, and stir in cold butter.
- Let the mixture cool to 240 degrees, about 4 minutes. Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon. Spoon a scant tablespoon of the honey mixture into each cup. Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
- When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife. Put one piece of candy in center of each of fifteen 4-by-4-inch pieces of orange cellophane wrap, gather cellophane at the top, and secure with a twist of a 4 1/2-inch piece of floral wire. Wrap the ends of floral wire around a skewer to form tendrils.
PUMPKIN SEED CANDY
Make and share this Pumpkin Seed Candy recipe from Food.com.
Provided by Kimke
Categories Candy
Time 30m
Yield 30 pieces
Number Of Ingredients 4
Steps:
- Heat a large skillet over medium-high heat.
- Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes.
- Transfer to a bowl to cool.
- Place sugar and honey in a small saucepan.
- Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes.
- Add pepitas, and continue cooking until temperature registers 285° on a candy thermometer, 3 to 4 minutes.
- Remove from heat, and stir in cold butter.
- Let the mixture cool to 240°, about 4 minutes.
- Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon.
- Spoon a scant tablespoon of the honey mixture into each cup.
- Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
- When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife.
- Wrap in cellophane.
Nutrition Facts : Calories 64.4, Fat 3.3, SaturatedFat 1.1, Cholesterol 3, Sodium 1.3, Carbohydrate 8.7, Fiber 0.2, Sugar 7.9, Protein 1.2
PUMPKIN CANDY
Adapted from old Pueblo Indian recipe. This takes a couple of days to make. I haven't made this yet, so don't know how many pieces (servings) it makes.
Provided by Outta Here
Categories Candy
Time P2DT1h
Yield 1 pound
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1958.6, Fat 0.4, Sodium 1897.5, Carbohydrate 511.8, Fiber 5.3, Sugar 499.6, Protein 1.5
DULCES DE CALABASAS (MEXICAN PUMPKIN CANDY)
This is the stuff you get by the cash register at Mexican restaurants or in little Mexican grocery stores. It's been one of my favorites since I was, oh, 6 or 7 and got some at Olviera Street. I add the cinnamon and cloves because I like it spicy, but traditionally it's just pumpkin and sugar. Really labor-intensive, but so worth it! Do not use carving pumpkins, use sugar-pie or other cooking pumpkins (which the computer does not recognize.) Cook time is for unattended resting time.
Provided by ketchupqueen
Categories Candy
Time 20h30m
Yield 20-30 serving(s)
Number Of Ingredients 6
Steps:
- Cut pumpkin in half, remove seeds and as much of the "stringy stuff" as you can, and chop into pieces approximately 1-1.5 inches by 1.5-2.5 inches.
- Slice off skin, taking off as little flesh as you can.
- Measure to make sure you have approximately one quart of pumpkin pieces (either pack well into a measuring cup or fill a calibrated 1/2 gallon or 1 gallon measure to the quart line and drop in pieces until water hits the 1/2 gallon line, then drain water.).
- Put in a fairly heavy saucepan and cover with water.
- Cover, bring to a boil, and boil for 15-20 minutes.
- Drain, but save water, and place pumpkin back in pan.
- Measure water to make sure you have about 1 1/2 cups.
- Stir in packed brown sugar until smooth. Add cloves and/or cinnamon at this point, if desired.
- Pour the sugar/water syrup over the pumpkin, cover, return to a boil, and boil another 15 minutes.
- Turn off heat and let sit overnight (at least 8 hours.) This is how the pumpkin soaks up the syrup and "candies".
- In the morning (or after the 8-10 hours), return to a boil, and boil an additional 5 minutes.
- Remove from syrup with a slotted spoon and place on a tray or cookie sheet lined with waxed paper.
- Allow to dry at least 10-12 hours in a place where it will not be disturbed (if you're not going to be using the oven and haven't had it on recently, the cold oven is a great place to keep it safe.).
- Roll in granulated sugar and enjoy! Place in air-tight container to store up to two weeks.
Nutrition Facts : Calories 53.6, Fat 0.1, Sodium 3.5, Carbohydrate 13.7, Fiber 0.2, Sugar 11.3, Protein 0.5
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