Candied pumpkin
Today we are making candied pumpkin. This is a great completely natural dessert. The sweet pieces are perfect for a healthy snack.
Equipment
- 1 baking sheet
- 1 teaspoon
- 1 knife
- 1 chopping board
- 1 non-stick mat
- 1 mix bowl
- 1 saucepan
Ingredients
- 1 kg pumpkin
- 400 g sugar
- 1 pc orange
- 2 pcs cinnamon stick
Instructions
- Prepare everything you need. The use of orange and cinnamon is optional, you can do without them.
- Cut the pumpkin into cubes approximately 1.5×1.5 cm. It is not necessary to make smaller pieces, as they will become very small during drying. On the contrary, too large pieces will take a long time to dry. Sprinkle with sugar.1 kg pumpkin, 400 g sugar
- Add orange zest (use a sharp knife to remove only the orange layer) and cinnamon sticks.1 pc orange, 2 pcs cinnamon
- Mix well.
- Place in the refrigerator for 6-12 hours. Stir occasionally. Syrup will form at the bottom and the volume of the pumpkin will decrease.
- Bring to a boil. Immediately turn off the heat and leave the pumpkin in the syrup for 2-3 hours until completely cooled. Then repeat the process 2 more times. Make sure the pieces do not fall apart. If the pumpkin is loose and starts to break down into fibers, leave the pieces for a day to soak well.
- Remove them from the syrup using a slotted spoon and let the liquid drain.
- Place on a baking sheet on a silicone mat.
- Dry in the oven at a temperature of 100-120 degrees for 2-3 hours. Occasionally open the door to let out steam. The candied pumpkin should be slightly sticky but not wet. Just try it to understand.
- In a plate, sprinkle powdered sugar, add the pumpkin pieces and mix to coat them on all sides with a thin layer of powdered sugar.
- Transfer to a clean, dry glass jar and store at room temperature. Candied pumpkin is soft, sweet, and aromatic.
Nutrition
Calories: 155kcalCarbohydrates: 40gProtein: 0.01gFat: 0.1gSaturated Fat: 0.001gSodium: 0.4mgPotassium: 2mgFiber: 0.1gSugar: 40gVitamin A: 9IUVitamin C: 0.1mgCalcium: 2mgIron: 0.04mg
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