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| RECIPE FOR DULCE DE CALABAZA (CANDIED PUMPKIN) |
| Title: | Dulce De Calabaza (candied Pumpkin) | | Category: | Southwestern | | Sub-Category: | Mexican | | Rating: |  | Instructions:
Dulce de Calabaza (Candied Pumpkin)1 pumpkin, cut into uniform pieces
(peeled with center removed)
1 tablespoon quick lime (see note)
1 quart cold water Soak pumpkin overnight in lime water, (water should cover pumpkin). To make lime water dissolve quick lime in cold water. The next day, remove pumpkin from lime water and wash 3 times in clear water. Cover pumpkin with warm water and bring to boiling point, boiling for 5 minutes. Drain pumpkin and wash twice in clear cold water. Allow pumpkin to drain 1 hour. Pierce each piece in several places with a fork. This allows the sugar syrup to penetrate when cooking. Weigh pumpkin and use equal amount of sugar when cooking. Place pumpkin in a pot and cover pumpkin with sugar. Moisten sugar with water and cook over very low heat until pumpkin becomes crystallized - approximately 3 hours at 300 degrees F. Note from Nina: This is "Calcium Hydroxide" available at hardware stores. This is a very tasty Mexican candy.
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