Dulces de Calabaza (Candied Pumpkin)
Discover the authentic taste of Mexico with this traditional Dulce de Calabaza recipe. This sweet and syrupy pumpkin treat is a beloved classic, perfect for enjoying the festive fall season or anytime you crave a taste of Mexican culture.
Ingredients
🎃 1 medium pumpkin
🧪 3 tbsp calcium hydroxide (Cal)
🧄 1 cinnamon stick
⭐️ 2 anise stars
🍚 10 cups of sugar
💧 Water
Instructions
1- Prepare the Pumpkin:
- Peel the pumpkin, remove the seeds, and cut it into large pieces.
2- Soak in Calcium Hydroxide:
- In a large bowl or container, place the pumpkin pieces.
- Add 3 tablespoons of calcium hydroxide.
- Cover the pumpkin with water. Use a plate and a weight (like a molcajete rack) to keep the pumpkin submerged.
- Let it sit for 24 hours to firm up the pumpkin.
3- Rinse the Pumpkin:
- After 24 hours, drain the water.
- Rinse the pumpkin pieces until the water runs clear.
4- Cook the Pumpkin:
- In a large pot, add water just enough to not let the pumpkin float too much.
- Add the pumpkin pieces along with 1 cinnamon stick, 2 anise stars, and 10 cups of sugar.
- Bring the mixture to a boil. Let it simmer for up to 6 hours. Over time, the water will reduce and transform into a syrup.
5- Finishing Touches:
- Monitor the texture of the pumpkin; it should gradually become firm. Once it's firm enough, remove the pieces from the syrup.
- Allow the pumpkin candies to dry for 24 hours. They should harden and resemble traditional Mexican Dulce de Calabaza.
Prep Time: 30 minutes
Cook Time: 6 hours
Drying Time: 24 hours
Total Time: 30 hours and 30 minutes
Servings: Makes approximately 10 servings
Cooking Tips:
- Ensure the pumpkin is fully submerged during the calcium hydroxide soak to achieve the right texture.
- Adjust the sugar depending on your preferred sweetness level.
#pumpkincandy #dulcedecalabaza #mexicanrecipes #traditionaldessert #falltreats
YouTube channel - No Way José Cuisine: https://www.youtube.com/@NoWayJoseCuisine
NoWayJoseCuisine
Dulces de Calabaza (Candied Pumpkin)
Comments