All About Pumpkins: Pumpkin Candy

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All About Pumpkins

By goldfinch4
October 7, 2011

From the legend of the Jack O'Lantern and "chucking", to growing, health benefits and pumpkin trivia, let's find out more about this amazing fruit.

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Name: Becky (Boo)
Phoenix, AZ 85022
finding joy one day at a time!
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Boopaints
Oct 8, 2011 12:30 PM CST
I'm back in school and taking Arizona History. I had to do some research and stumbled upon this recipe yesterday! I can't wait to try it. Big Grin

All of this is a quote from:

http://www.frugal-cafe.com/kitchen-pantry-food/articles/pump...

and the recipe is from Betty Fussell's amazing cookbook of old-time recipes,
I Hear America Cooking


Early American cooks discovered many other delicious, unique ways to serve pumpkin... including pumpkin candy.
The pumpkin candy recipe below is easy, but rather time-consuming to make. From start to finish, the candy making process takes a couple of days, although most of that time is spent with the pumpkin softening in lemon juice. When selecting pumpkins for cooking, be sure to purchase sweet pumpkins, which are typically smaller and sweeter for eating than those bought for carving into jack-o'-lanterns. The larger, less sweet ones can be used in cooking, but the flavor will be better with sweet pumpkins.
The following recipe is from Betty Fussell's amazing cookbook of old-time recipes, I Hear America Cooking:
A uniquely American sweet is one made from fresh pumpkin chips. The Indians would cut a pumpkin or squash into two-by-four-inch strips, then soften the strips in a bath of woodashes or lye. Finally, they would boil the strips in sugary syrup, sometimes flavored with cilantro, until the syrup was clear and the chips brittle. Easier probably for the city cook is a device recommended by Eliza Leslie in her Directions for Cookery (1837), in which lemon juice helps to soften the chips and counteract the sweetness of the sugar.

Pumpkin Candy
• 1-1/2 pounds uncooked pumpkin meat (from a 3- or 4-lb pumpkin)
• 2 c. sugar
• Thinly pared rind of 3 lemons
• 1 c. fresh lemon juice

Cut meat into uniform strips, 4 by 2 inches and 1/4 inch thick. Put the strips in a bowl and sprinkle with the sugar.
Cut the lemon rind into narrow strips. Add to the pumpkin and pour lemon juice over all. Let the mixture stand at least 12 hours or overnight.
Put the mixture in a covered saucepan, bring to a simmer, and simmer gently until the pumpkin becomes translucent but is still firm, about 1 hour.
Remove strips with a slotted spoon and drain on paper towels. Let them dry for 12 hours or overnight. Roll them in granulated sugar or eat them plain. You can also cover them with the syrip and store, refrigerated, where they will keep several weeks.
Makes 3 cups.

From:
http://www.frugal-cafe.com/kitchen-pantry-food/articles/pump...

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Name: Chris
Ripon, Wisconsin
Charter ATP Member I was one of the first 300 contributors to the plant database! Garden Sages Forum moderator Garden Ideas: Master Level Plant Database Moderator
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goldfinch4
Oct 8, 2011 12:36 PM CST
Sounds wonderful Becky! Thanks so much for sharing it! Hurray! Hurray!
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Name: Becky (Boo)
Phoenix, AZ 85022
finding joy one day at a time!
Charter ATP Member Forum moderator I was one of the first 300 contributors to the plant database! Garden Art Purslane Garden Ideas: Master Level
Region: Southwest Gardening Enjoys or suffers hot summers Region: United States of America Birds Hummingbirder Container Gardener
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Boopaints
Oct 8, 2011 12:38 PM CST
I tip my hat to you. Whoever tries making it first. let the rest of us know how it turns out. Big Grin
ALL THINGS PLANTS ~ Garden Art ~ Purslane & Portulaca ~
MY CUBITS ~ Trust in the Lord ~
MY WEB SITE ~ Joyful Times Today

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