Are you ready to embark on a culinary adventure that blends the comforting flavors of autumn with the vibrant spirit of Mexico? Then get ready to make Dulce de Calabaza, a traditional Mexican pumpkin candy that’s surprisingly easy to make and incredibly delicious! This recipe is perfect for those seeking simple, healthy meals and delicious dishes, and it's a fantastic addition to your homemade cooking repertoire. It's also a great quick dinner idea if you're looking for something sweet to round off your meal. This recipe is among the best recipes for a delightful fall dessert.
Ingredients:
- 1 small sugar pumpkin (about 1.5 lbs), peeled, seeded, and cubed
- 1 ½ cups of water
- 1 ½ cups of granulated sugar
- ½ cup of piloncillo (Mexican unrefined cane sugar), or brown sugar as a substitute
- 1 cinnamon stick
- 2 cloves
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
Instructions:
Step 1: Preparing the Pumpkin:
Begin by washing and peeling your pumpkin. Remove the seeds and stringy parts. Cube the pumpkin into roughly 1-inch pieces. This ensures even cooking.
Step 2: Simmering the Pumpkin:
In a large, heavy-bottomed pot, combine the cubed pumpkin, water, granulated sugar, piloncillo (or brown sugar), cinnamon stick, cloves, ground cinnamon, nutmeg, and salt. Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 30-40 minutes, or until the pumpkin is very tender. Stir occasionally to prevent sticking.
Step 3: Creating the Candy:
Once the pumpkin is tender, increase the heat to medium and continue cooking, uncovered, for another 20-30 minutes. Stir frequently to prevent burning. The mixture will start to thicken as the water evaporates. You'll know it's ready when it reaches a thick, jam-like consistency and coats the back of a spoon.
Step 4: Cooling and Serving:
Remove the cinnamon stick and cloves. Pour the Dulce de Calabaza into a lightly greased baking dish or individual ramekins. Allow it to cool completely at room temperature. Once cooled, you can refrigerate it for a firmer consistency.
Cooking Tips:
- For a smoother candy, you can blend the cooked pumpkin mixture with an immersion blender before letting it cool.
- If you find the candy is too thick, add a tablespoon or two of water at a time until you reach your desired consistency.
- Don't rush the cooking process. Allowing the pumpkin to simmer gently ensures that it becomes tender and the flavors meld beautifully.
Variations:
- Spice it up: Add a pinch of cayenne pepper for a hint of heat.
- Citrus twist: Add the zest of an orange or lime for a refreshing twist.
- Nutty delight: Stir in some chopped pecans or walnuts during the last few minutes of cooking.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary depending on the size of your pumpkin and the specific ingredients used.
- Calories: Approximately 200-250
- Carbohydrates: Approximately 50-60g
- Sugar: Approximately 40-50g
This Mexican Pumpkin Candy is a delightful treat that's perfect for enjoying on its own, with a dollop of cream, or as a topping for ice cream or pancakes. It's a fantastic example of easy recipes that deliver big on flavor and satisfaction. Enjoy this delicious and healthy autumn dessert!