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 1.5x1.5 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