Candied Pumpkin
This candied pumpkin recipe, made from edible varieties such as Baby Pam and Fairy Tale, makes the perfect garnish for fall desserts.
Candied Pumpkin
Photo Credit : Heath RobbinsThis candied pumpkin recipe, made from edible varieties such as Baby Pam and Fairy Tale, makes the perfect garnish for your favorite fall treats. We especially love candied pumpkin slices on Pumpkin Butterscotch Sundaes.
Yield:
8Ingredients
1 small sugar pumpkin (e.g., Long Island cheese, Cinderella, Baby Pam, Fairy Tale)
2 cups granulated sugar
1 cup water
1 teaspoon table salt
Instructions
Peel and seed the pumpkin, then cut it into very thin slices (a mandoline makes this step much easier).
Preheat oven to lowest setting — about 170° — and set a rack to the middle position. In a medium pot, combine the sugar, water, and salt and bring to a boil. Reduce heat to a simmer and add a handful of pumpkin slices. Simmer the pumpkin until tender and deep orange in color, 8 to 10 minutes. Transfer the cooked slices to a baking sheet lined with a silicone mat to dry. Repeat with remaining slices and another baking sheet.
Transfer the baking sheets to the oven and allow pumpkin to dehydrate until completely dry, about 6 hours.
