New This Month

Candied Pumpkin Slices

This recipe works best with firm orange-skinned pumpkins, such as 'Cheese' or 'Small Sugar Pie.'

  • Yield: Makes about 5 dozen

Source: Martha Stewart Living, October 2001

Ingredients

  • 1 1/2 pound pumpkin, peeled and seeded
  • 3 cups sugar
  • Zest of 2 limes, cut into very thin strips

Directions

  1. Cut the pumpkin into wedges about 3 to 4 inches wide. Cut across wedges to form slices about 1/4 inch wide; set aside.

  2. Combine 2 cups sugar, lemon juice, and zest in a medium bowl. Add pumpkin pieces; stir until well coated. Cover with plastic wrap; refrigerate overnight.

  3. Transfer mixture to a medium heavy-bottomed saucepan; bring to a simmer over medium heat. Reduce heat to medium-low; cook, stirring occasionally, until pumpkin is translucent and sugar has formed a light-amber-colored caramel, 1 hour 10 minutes to 1 hour 15 minutes.

  4. Remove pumpkin from caramel with a slotted spoon, and dry on a rack set over a cookie sheet for at least 12 hours, turning the pumpkin pieces once or twice.

Reviews

Be the first to comment!