This is the real candy you can find at the flea market or your grandma's house! Hard on the outside, sweet and juicy on the inside. I used about half of the sugar the recipe calls for and it was sweet enough--you can taste the freshness of the fruit in every bite! You may find the hydrated lime (or calcium hydroxide, or slaked lime) in specialty grocery stores (Mexican product is called Cal) or garden center.
My Private Note
- 1Cut pumpkin into uniform wedges or slices. Peel and cut pieces of desired size.
- 2Soak overnight in lime water to cover. (Use 1 tablespoon lime to each quart of water. Stir lime water well before pouring over pumpkin.).
- 3Remove pumpkin from lime water and wash thoroughly 3 or more times in clear water.
- 4Cover pumpkin with warm water and bring slowly to boiling point. Boil for 5 minutes.
- 5Drain and wash twice in clear cold water. Drain for an hour.
- 6Pierce each piece in several places with a fork so that sugar syrup can be absorbed.
- 7Weigh pumpkin and use equal amount of sugar. Cover pumpkin with sugar, moisten with water and bake at 300 degrees until pumpkin is crystalized, about 3 hours.
- 8Drain and place pumpkin on wax paper to dry.
- 9Will keep refrigerated about a week but you should double bag leftovers and freeze for later.
Browse Our Top Candy Recipes
You Might Also Like...View All Candy Recipes
Nutritional Facts for Authentic Dulce De Calabaza (Mexican Pumpkin Candy)
Serving Size: 1 (201 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 0.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g
The following items or measurements are not included: