World Recipes

Pumpkin Candy

This treat is from Mexico!

1 quart fresh pumpkin meat,
    cut into 1 x 1 1/2-inch pieces
2 1/2 cups water
1 cup brown or maple sugar
1 cup granulated maple or raw sugar

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. 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 F 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.

Makes 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.

Jamoncillo with Pecans

This is traditional Mexican candy.

1 cup pecans
1/4 cup whole milk
1 cup sweetened condensed milk

Line a pie pan with wax paper.

In a blender, mix the pecans with whole milk.

Over medium heat, boil the sweetened condensed milk, stirring constantly. Once it starts boiling, remove from the heat and add the milk and pecans from the blender. Mix well. Continue mixing and then pour into prepared pie pan.Garnish with whole pecans.

Let cool before cutting into squares.