Authentic Dulce De Calabaza (Mexican Pumpkin Candy)

1. 1

   Cut pumpkin into uniform wedges or slices. Peel and cut pieces of desired size.

2. 2

   Soak overnight in lime water to cover. (Use 1 tablespoon lime to each quart of water. Stir lime water well before pouring over pumpkin.).

3. 3

   Remove pumpkin from lime water and wash thoroughly 3 or more times in clear water.

4. 4

   Cover pumpkin with warm water and bring slowly to boiling point. Boil for 5 minutes.

5. 5

   Drain and wash twice in clear cold water. Drain for an hour.

6. 6

   Pierce each piece in several places with a fork so that sugar syrup can be absorbed.

7. 7

   Weigh pumpkin and use equal amount of sugar. Cover pumpkin with sugar, moisten with water and bake at 300 degrees until pumpkin is crystalized, about 3 hours.

8. 8

   Drain and place pumpkin on wax paper to dry.

9. 9

   Will keep refrigerated about a week but you should double bag leftovers and freeze for later.

No additional tips available.