Description
An easy and sweet way to eat fresh pumpkins. Toss everything in the pot and let the sugars caramelize, meanwhile the spices and sweetness enter the pumpkin to create magic.
Ingredients
- 1 pumpkin cut into pieces
- 2 large piloncillo cones (panela, chancaca, rapadura) – if you only want to use white refined sugar, I suggest adding 1/4 cup of molasses.
- 1/4 cup of sugar
- 1 cinnamon stick
- 2 cloves
Instructions
- Add everything to a pot, add enough water to cover the pumpkin and boil on low/medium until the pumpkin cooks and the sugar caramelizes.
Troubleshooting: If your liquid runs out before the pumpkin is cooked, add more water, enough to cover the entire pumpkin and let boil again. Adding more water will not damage your final recipe.
Notes
You can store this candied pumpkin in the fridge for about a week.
- Category: vegetables
- Method: candy
Keywords: pumpkin, calabaza, candying