Pumpkin Candy

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    Candied Pumpkin Recipe


    1 quart fresh pumpkin meat cut into 1-by-1-1/2-inch pieces

    2-1/2 cups water
    1 cup brown sugar
    1 cup granulated maple or raw sugar

    Place the cubed pumpkin in a saucepan and cover it with water, about 2 to 2-1/2 cups.

    Bring it to a boil and simmer for 15 to 20 minutes, uncovered, until the pumpkin is just tender.

    Remove the pumpkin with a slotted spoon. There should be about 1-1/2 cups of liquid remaining.

    Add the brown or maple sugar and dissolve over low heat. Place the pumpkin pieces back in the pan and bring slowly back to a boil, then lower the heat

    Simmer for 15 minutes. Let the pumpkin pieces stand in the syrup overnight.

    The next day, bring the mixture back to a boil and simmer for 5 minutes.

    Remove the pumpkin pieces from the syrup and

    Spread them out on a wire rack so the pieces are not touching one another. Let them stand in a warm place or in a 140-degree oven for 3 to 4 hours to dry.

    Roll each piece in the maple or raw sugar, and store them in a dry, cool place.

    Do not stack or crowd the candy together.

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