DULCE DE CALABAZA | Mexican Candied Pumpkin | Dulce Cristalizado De Calabaza

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with fewer calories.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean provides a more intense flavor.

cinnamon

🥗Healthier: cinnamon sticks

💰Cheaper: ground cinnamon

Cinnamon sticks enhance flavor and aroma.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice is a suitable substitute for acidity.

Peel the pumpkins using a knife and a peeler.

Cut the pumpkins in half and scrape out the seeds.

Cut the pumpkin into large chunks.

Create a mixture of 5 to 5.5 quarts of water and 1/4 cup of cal mexicana.

Soak the pumpkin pieces in the mixture overnight for about 12 hours.

Discard the soaking liquid and rinse the pumpkin pieces well.

Add the pumpkin pieces to an 8-quart pot with 5 to 5.5 quarts of water and pre-boil for 20 minutes.

Discard the water after boiling.

Add clean water (5 to 5.5 quarts), 4 cups of sugar, 16 ounces of piloncillo, cinnamon bark, and 1 teaspoon of salt to the pot.

Bring to a boil and cook for 2 hours at a hard boil.

After 2 hours, gently toss the pumpkin pieces and lower the heat to a gentle simmer for an additional 45 minutes to 1 hour until the liquid reduces to a thick syrup.

Remove the pumpkin pieces and place them on a baking sheet lined with parchment paper to cool and crystallize.

Cooking Techniques

Equipment Needed

Spice Level: