New mexico pumpkin candy (trude duckworth)

3 servings

Ingredients

Quantity Ingredient
1 quart Pumpkin cubes
1 cup Brown sugar
Sugar, coarse grained *

Directions

Put pumpkin in a pan and cover wtih water. Bring to a boil and cook 15-20 mins. Drain, RESERVING LIQUID. There should be about 1½ c liquid. Mix liquid with brown sugar, pour over pumpkin, and boil 15 mins. LET PUMPKIN PIECES STAND IN SYRUP OVERNIGHT. Next day boil the pumpkin in syrup for 5 mins. Take pumpkin pieces from the syrup and set on wax paper lined tray in the sun to dry. (If your climate isn't as dry as the southwest, you might try putting the candy on foil instead of wax paper nad putting the candy in the oven on warm - the lowest possible setting - overnight.) After about 10 hrs, roll pieces in granulated sugar.

* The coarse sugar that is purchased in Mexico is better than U.S.

superfine. Turbinato sugar or raw sugar will give you the effect of Mexican sugar.

American Indian Food and Lore by Carolyn Niethammer TO ALL Submitted By DOTTIE THERIAULT SUBJ WANTED MEX. RECIPE On 11-02-95

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