Candied pumpkin simple. Sweets from pumpkin. How to cook candied fruit, sweets, marmalade, marshmallow, pumpkin chips at home? Candied pumpkin in chocolate icing: recipe with photo

Candied pumpkin is a healthy and very tasty vegetable dessert that is perfect for tea drinking. In addition, it is often used as part of other dishes or as a decoration. The thing is that candied pumpkins always turn out to be very sweet and fragrant, and their bright orange color is pleasing to the eye and uplifting.

Candied pumpkin preserves almost all the beneficial substances that are found in a raw vegetable. Thus, this dish is a delicious "doctor" for people suffering from diseases of the cardiovascular system and intestines. Also, candied pumpkin will help get rid of kidney stones, improve eyesight, and normalize metabolism. This bright dessert can be safely introduced into the children's diet and even afforded during a strict diet. Despite the fact that sugar is added to candied fruits, the calorie content of the dish remains at an acceptable level.

Before drying candied pumpkin, the vegetable is cut into small pieces and boiled in sugar or honey syrup. For flavor, cloves, cinnamon, vanilla, citrus zest, etc. are put in a saucepan. Oranges or lemons are often boiled with candied pumpkin. They give the dish a spicy sourness and appetizing smell.

After the pumpkin is boiled in syrup, it can be dried using an oven, slow cooker or electric vegetable dryer. Some cooks even leave spicy pieces at room temperature. True, then the process of preparing candied pumpkins lasts much longer.

Before serving, candied pumpkin can be sprinkled with honey or sprinkled with powdered sugar. They eat cold treats.

Amazingly delicious and fragrant candied pumpkin! This recipe contains all the most popular flavoring and aromatic additives, so the dessert will turn out spicy and rich. If desired, spices can be omitted or only some of them can be left. Candied fruits in syrup must be brought to transparency. To do this, it is necessary to boil the vegetable from 4 to 6 times, cooling to room temperature between each “approach”. For drying, you can use the oven at a low temperature.

Ingredients:

• 1 kg pumpkin;
• 1 orange;
• 1 lemon;
• 1200 g of sugar;
• 600 ml of water;
• 2 cinnamon sticks;
• 1 sachet of vanilla sugar;
• 2 buds of dried cloves.

Cooking method:

1. Peel the pumpkin from the peel and seeds, cut the pulp into medium-sized cubes.
2. Pour water into a saucepan and put on fire, pour sugar into it.
3. Boil the syrup over low heat until the sugar grains are completely dissolved.
4. Pour the pieces of pumpkin into a saucepan with syrup and boil, cook for 5 minutes.
5. Remove the saucepan with the pumpkin from the heat and allow the contents to cool.
6. Cut lemon and orange into slices, put them in syrup.
7. Send cloves and cinnamon to a common saucepan, boil the pumpkin again for 5 minutes, then cool.
8. Repeat the process 4 more times, then add the vanilla sugar and mix well.
9. Drain the candied pumpkins in a colander and let them drain, then place on baking paper in a single layer.
10. Dry candied fruits at room temperature to the desired consistency (approximately 2-3 days).

Interesting from the network

A really simple and quick recipe for the happy owners of an electric dryer. However, if necessary, you can replace it with a conventional oven or air grill. There will be quite a lot of candied fruits, but the number of ingredients should not be reduced. Such a dessert is stored for a long time even at room temperature, just put it in a container with a closing lid, so you can immediately prepare it with a margin. Candied pumpkin with the addition of powdered sugar will become very tender, but it is not necessary to use it.

Ingredients:

• 3 kg of pumpkin;
• 1 lemon;
• 4 tbsp. l. powdered sugar;
• 600 g sugar.

Cooking method:

1. Peel the pumpkin, cut into small cubes, put in a deep capacious saucepan.
2. Pour all the sugar over the pumpkin, wait for the juice to separate.
3. Drain the juice obtained from the pumpkin into a separate saucepan.
4. Cut the lemon into slices and add to the juice.
5. Boil the syrup, strain and pour hot over the pumpkin.
6. Boil the pumpkin 4 times for 5 minutes in syrup, cooling it to room temperature between boils.
7. Put the pumpkin in a sieve and let the excess liquid drain.
8. Transfer the prepared candied pumpkin to the vegetable dryer and dry for 4 hours.
9. Sprinkle the finished dish with powdered sugar and serve.

Candied fruits in the sugar-free oven can be useful for those who follow a strict diet or for some reason are forced to exclude this product from their diet. Also, this dish is perfect for small children. By itself, the pumpkin is quite sweet, and the addition of fructose and honey can largely make up for the lack of sugar. It is important to withstand future candied fruits in syrup so that they are well saturated, become transparent and soft.

Ingredients:

• 400 g pumpkin;
• 2 tbsp. l. honey;
• 2 tbsp. l. fructose;
• 1 st. l. cinnamon;
• 2 glasses of water.

Cooking method:

1. Cut pumpkin pulp into small cubes and put them in a saucepan.
2. Pour pumpkin with water, add cinnamon, cook over low heat until soft.
3. Pat the pumpkin pieces dry with a paper towel.
4. Pour 2 cups of water into a separate saucepan, add honey and fructose.
5. When the syrup begins to boil, put the pumpkin into it and cook for another 20 minutes over low heat.
6. Remove the saucepan from the heat and leave the pumpkin in the syrup for a day.
7. Remove the candied fruits from the syrup, blot again with a paper towel and place for 4 hours at 50 degrees in a ventilated oven.

Now you know how to cook candied pumpkin according to the recipe with a photo. Bon appetit!

Candied pumpkin is a bright and sweet table decoration, which is also very beneficial for the body. Literally three or four products make an amazing dessert with a spicy aroma and delicate texture! If you want to invite guests to an interesting tea party, be sure to use the following tips on how to make candied pumpkin:

• Candied pumpkin can become much more interesting if you cut vegetables not in banal cubes, but in the form of some original geometric figures. The main thing at the same time is to try to make the pieces equal in volume so that they simultaneously reach the desired degree of readiness;
• So that candied pumpkins do not lose their shape and attractive appearance, they must be dried very slowly. If we are talking about the oven, then the temperature should not exceed 40-60 degrees;
• Muscat sweet pumpkin is best suited for making candied fruits. It differs in the small size and bright juicy pulp. At the same time, it is very easy to clean - the crusts are cut off without difficulty. Butternut squash tastes a bit like a pear;
• The syrup that remains after boiling candied pumpkin can be used as a regular jam, serving it with tea. While the liquid is still hot, you can pour it into sterile jars and preserve it for the winter. There will be a very useful vitamin preparation;
• Before cooking candied squash in the oven, make sure you can set it to a low temperature and provide ventilation. If this is not possible, it is better to leave the dessert on wax paper at room temperature for a couple of days. Otherwise, candied pumpkin will be spoiled.

Probably, many of us have thought about the benefits of store-bought sweets. Or rather, about their harm - about dyes, preservatives, incomprehensible E and other additives. Not to mention sugar. But what to do? Sometimes you crave something sweet. Then, we decide, we will protect ourselves from harmful caramels and candies by replacing them with candied fruits. But are they useful? At first glance it seems that yes. It's just boiled in sugar syrup and dried fruit. But look at commercially available candied fruits: their unnaturally bright color speaks eloquently of the fact that dyes were mixed with them for a “presentation”. And no matter what the merchants say, they say, those green ones are made from kiwi, and these orange ones are made from mangoes, they are all fabricated from a hard pineapple stalk. And the food industry has learned to give any color. It is better to buy plain-looking candied fruits or make them yourself. For this, by the way, not only fruits, but also vegetables will fit. Today we will look at how to make candied pumpkin. The recipes for this delicacy are very diverse. Choose any and go for it!

Candied Pumpkin: Ingredients

If we are going to cook a dessert, then we cannot do without sugar. Part of the sand must be ground into powder in order to roll finished products in it. The first pressing question in how to cook candied pumpkin is: which vegetable to choose? Indeed, since this chestnut culture came to us from Central America, many varieties have been bred. We choose the most common pumpkin - orange. They tend to be the most sugary. Japanese gray gourds and flat fruits are best avoided. They have too much starch. You will get not marmalade, but hard sweet croutons. Large, ripe, "pot-bellied" fruits are suitable for candied fruits. If you don't like the taste of pumpkin on its own, that's no reason to skip the treat. Orange or lemon, as well as a variety of spices (vanillin, cinnamon, cloves) will allow you not to feel the unpleasant cloying vegetable in the finished dessert.

Candied pumpkin: preparation

The process of making this type of dessert can be described by the formula: soaking in syrup and drying. Initially, candied fruits were made from grapes, dates, figs in areas with a hot climate. The fruits there dried under the scorching rays of the southern sun. The northerners invented a lot of recipes for candied fruits - and not only from exotic figs, but also more affordable products, including vegetables. You can soak fruits under sugar, or you can just boil them in syrup. These candied pumpkin recipe number 1 suggests doing so. We clean the vegetable from the peel and seeds. The pulp (about two kilograms) is cut into small cubes. Pour a glass of water into the pan, put it on fire. Gradually add 700 grams of sugar. Stir until the crystals are completely dissolved. As soon as the syrup boils, dip the pieces of pumpkin and peeled, divided into slices, two oranges into it (you can replace them with lemons, then the candied fruits will turn out more sour). Cook for a little over five minutes. Turn off the fire and leave to cool. The procedure is repeated twice more with an interval of 10 hours. Then we throw the contents of the saucepan into a colander. The syrup can be used as a base for compote or sweet sauces. Remove oranges. Spread pumpkin pulp on a baking sheet lined with baking paper. We place in the oven on the smallest fire (you can with the door ajar) for five hours. In a bowl, mix powdered sugar, cinnamon, a little starch and vanilla. We roll finished products in this dressing.

Recipe #2, Faster

As you can see, preparing candied pumpkins is not difficult, but the process itself will take at least two days. So here is another recipe, faster. We cut the pulp (kilogram) into pieces. Cook syrup from a glass of water and 400 grams of sugar. Dip the pumpkin and peeled orange / lemon into the boiling liquid. Cook over low heat longer than in the previous recipe. Turn off the stove only when the pumpkin becomes soft. Spread candied fruits on baking paper. Dry for about an hour in an oven preheated to 130 degrees. After complete cooling, pour the candied fruits with a mixture of powdered sugar and cinnamon. Such products are good for filling pies and dumplings. And you can roll them directly in syrup into jars.

Recipe #3, more intricate

Cut pumpkin pulp into 2 cm cubes. Put in a deep saucepan. Pour the pieces with sugar - a glass per kilogram of pumpkin pulp. We put in the refrigerator for the night. In the morning you will see that the pumpkin has released juice. Put the saucepan on a slow fire and bring to a boil. We do not mix. Cool and drain the juice into 600 grams of granulated sugar. Let this syrup boil. When all the crystals are dissolved, add 5 grams of citric acid. Pour hot syrup over pumpkin. We put on a small fire and cook until the cubes become frosted glass, and the syrup thickens like honey. We catch candied pumpkins with a slotted spoon, roll them in powdered sugar with the addition of grated zest and cinnamon, put them on baking paper.

Recipe number 4, fragrant and simple

Cut the pumpkin pulp (800 g), sprinkle with granulated sugar (0.5 kg) and put it in the refrigerator for several hours. We clean the orange from the peel and seeds, cut it into a blender, make a puree. Drain pumpkin juice into a saucepan, add half a glass of water. Add orange puree and cinnamon stick. Bring to a boil. Without removing from the heat, we throw pieces of pumpkin into the syrup. Stir and continue to cook for five minutes at low temperature. We cool completely. Put it back on low heat and cook for five minutes. We repeat this procedure twice. We lay out candied pumpkins on paper. We put the baking sheet in the oven and bake for about an hour at 130 degrees. After cooling completely, roll the delicacy in powdered sugar on all sides.

Candied pumpkin in chocolate glaze

You will get delicious homemade sweets. We cut a medium-sized pumpkin into large pieces and throw it into boiling sugar syrup (3 cups of water and 5 cups of sugar). When the liquid boils again, turn off the fire, cool. The procedure is repeated 3-4 times with an interval of 6 hours. We spread the pieces of pumpkin on a sieve, let the liquid drain. Dry in the oven for 2-3 hours. Meanwhile, prepare the glaze. Mix 8 tablespoons of sugar, three teaspoons of cocoa powder, 70 grams of butter. Add a drop of honey. Dilute this in four tablespoons of milk. Cook the mixture for 5 minutes over low heat. Dip the candied fruits one by one into the hot icing and put them on the foil. After half an hour, the sweets are ready.

Wash the pumpkin well with water on the outside and cut it in half lengthwise with a sharp knife, after cutting off the pumpkin tail. Using a spoon, take out the contents of the pumpkin - seeds and fibers.

Never throw away pumpkin seeds and pumpkin tail. Seeds can be dried, fried and chewed at your leisure. And an infusion of pumpkin tail is an excellent remedy for toothache, tested on myself.

Remove the thick skin from the pumpkin. The peel of a ripe fruit is usually like wood, and cleaning is not an easy process. To do this, place a half of the pumpkin on a cutting board cut down, strengthen it so that it does not slide on the table. Using a vegetable cutter or a sharp knife, peel, removing small pieces of the peel. Peeled flesh cut into a thickness of about 5 millimeters.

Put the pumpkin slices in a thick-walled cup or cauldron, sprinkled with sugar, and leave for 5-6 hours. Sugar calculation: for 1 kilogram of peeled pumpkin - 300 grams of sugar.

While the pumpkin slices are standing, the juice will stand out from it, and the sugar will almost completely melt.

Put a cauldron with slices in its own juice on a slow fire, bring to a boil, and after boiling for 2 minutes, remove from heat and leave for at least 6 hours.

During this time, the pumpkin will cool down, soak and become softer. Return the cup (or cauldron) with pieces of pumpkin to the fire, add the required amount of citric acid, bring to a boil, boil for 2 minutes and turn off.

Usually 2 boils are enough. Focus on the pumpkin: it should not turn into a puree, it remains soft and at the same time keeps its shape. If the pumpkin remains firm, repeat the procedure a third time.

Drain the syrup. It is convenient to do this by carefully discarding future candied fruits and a colander so that the syrup is well stacked.

Never throw out the pumpkin syrup. It can be added to compote, used as an impregnation for pies and cakes, etc.

We spread the boiled slices freely on the grate of the electric dryer and dry for about 5 hours, preferably changing the grates in places, then the candied fruits will dry at the same time. Drying time depends on the type of pumpkin, its juiciness, the size of candied fruits, the power of the electric dryer, etc.,

If you do not have an electric dryer, then you can dry pumpkin candied fruits in a natural way in a dry place: put candied fruits on parchment (cloth), when dry on one side, turn over. It will take several days. You can also dry candied fruits in the oven at the lowest temperature.

Remove appetizing coffees from the grate of the electric dryer. They should remain elastic, soft inside, and outside still a little sticky, transparent. In no case should you overdry candied fruits.

Candied pumpkin with lemon is a wonderful alternative to traditional sweets. This truly Russian delicacy with a rich history has a pleasant taste. And the range of its use in home cooking is surprisingly wide and waste-free. Everything goes into business, even the peel of the components.

Where candied pumpkin is used

In baking. With them you can bake bagels, pies and muffins. They look spectacular as a decor for cakes and pastries.

You can also give candied pumpkin to your friends for the New Year. Here they will be surprised! Of course, it will take time. But it will go to a good cause. Yes, and children (their own and others) will be delighted with homemade sweets.

Production technology of candied pumpkin with lemon

1. The pumpkin is peeled, cut into medium-sized cubes. Add sliced ​​lemon.
2. Fall asleep with sugar at night.
3. The next morning, boil in the resulting syrup in several doses. Boil - boil for five minutes, turn off the fire. Waiting for complete cooling. Cook for five minutes another 3-4 times.
4. The blanks are laid out in a colander. The strained pieces are transferred to a baking sheet covered with oiled paper. Put candied pumpkin in the oven, preheated to the maximum. Then it is turned off. After 15 minutes, sweets are removed.
5. The baking sheet is left at room temperature until the sweets are ready. The next day they are laid out in a bowl of powder. Roll and transfer to a dry glass jar. Store in a dark place.

How to make candied pumpkin - simple options

How to choose a pumpkin

We take honey varieties that have an intact appearance and a pear-shaped shape. They are bright orange inside and not soft. When cutting off the peel, sweet droplets stand out on the pulp.

Cunning

The peel is easily removed from a blanched pumpkin.

We clean carefully so as not to cut ourselves.

Cut into bite-sized pieces so that they cook evenly.

Can be cut into cubes, straws, triangles. If you have time and patience, you can cut out any shapes to make candied pumpkin.

What to cook

As a rule, the most convenient and fastest way is to cook for five minutes in a saucepan over low heat.

You can also cook candied pumpkin in a slow cooker. But why?

What to add

• Sugar - honey as a preservative.
• Citrus fruits (lemon, orange), citric acid, mint - for a change in taste.
• Apples, apple juice - for transparency.
• Pineapples add an exotic touch.
• Kiwi - sour.
• Ginger, cranberry juice - for piquancy.
• Cloves, vanillin, cinnamon - for flavoring.
• Liquor and chocolate give uniqueness.

Where to dry

1. In the oven. Turn on convection. A baking sheet with boiled pieces of pumpkin is placed in an oven preheated to 60 degrees for an hour or two.
2. In the oven at 170 degrees and with the door open - 40 minutes (without convection). But you have to stir.
3. On air. On hot summer days, blanks are dried in the sun for a day or two.
4. In an electric dryer, candied pumpkins with lemon are cooked for about 12 hours.
5. Without oven. With the help of a fan. How will it go.

Candied pumpkin peels - a simple recipe

For a kilogram of crusts, there are seven hundred grams of granulated sugar, a liter of water.

The peel is cleaned so as to get rid of the coarsened top layer. Cut into strips and soak in cold water with salt. Per liter of water - 2 tsp. salt.

Rinse in the morning, put in a saucepan. They pour water. Boil 15 minutes. Strain off.

Sugar is poured into a liter of water, grains of sand are dissolved, stirring. This mixture is poured over the crusts, boiled for five minutes. Turn off and wait for complete cooling (six hours). This is repeated five times.

After that, the preparations of candied fruits from the pumpkin peel are transferred to a colander. When the syrup drains, spread on a baking sheet, greased with oil.

Dry in one of the above ways. At the end, more ducks are dried at room temperature. Then roll in powdered sugar. Stored in glass jars.

Pieces of amber that preserved the sun, light and aroma of summer for the winter - that's what candied pumpkins are!

The technology for making candied fruits is so simple that they were even once cooked by grandmothers in the villages. They didn't have food processors, microwave ovens, slow cookers, or convector ovens. Pieces of fruit were boiled for a long time in sugar syrup in the oven, then languished there for several more days. And then simply laid out on paper and dried either in the sun or in the oven.

Such delicious candied fruits and berries were put into glass jars and stored in the pantry for the whole winter, enjoying such delicious candied fruits. And best of all, for such sweets, choose its sweet nutmeg varieties. Such pumpkins are easy to distinguish from hard-core ones in shape and size. And they also have a sweeter and juicier flesh of a beautiful orange color. That's why you get such delicious candied pumpkin with orange and cinnamon in the oven, see the recipe with a photo below.

• pulp of peeled pumpkin - 800 g,
• granulated sugar - 1 kg,
• water - 250 ml,
• vanillin 10 g,
• ripe orange fruit - 1 pc.,
• ground cinnamon - 1-2 tsp

We cut a ripe beautiful pumpkin in half, take out seeds and fibers from it. With a sharp knife, carefully remove the peel from the pumpkin and cut it into cubes of about 1.5-2 cm. Remember that the candied fruits will be boiled down and then dried, so they will significantly decrease in size.

We put the pumpkin in a saucepan, fill it with water, add sugar and sliced ​​orange fruit.

Boil the pumpkin in the syrup over low heat for 15 minutes, and then let it cool completely.

We put it on the fire again, boil for 15 minutes and cool. This process is repeated 3-5 times until the pumpkin is completely boiled down. For the last time, add vanilla and cinnamon to the syrup.

We filter the pumpkin from the syrup, for this we throw the pumpkin into a colander and let the whole syrup drain.

Now line a baking sheet with parchment paper and carefully place pieces of candied pumpkin on it.

We put the baking sheet in the oven on the smallest fire, about 80 - 100 degrees and dry for 3-5 hours. It is very good if you have a convector function, then the drying of candied fruits will be much faster and more efficient. It is even better to dry the candied fruits in an electric dryer, where you can set the temperature you need and not worry that the candied fruits will burn.

We remove the finished candied fruits from the baking sheet while they are still warm so that they do not dry out to the paper, sprinkle with powdered sugar or cinnamon and put them in a jar.

Bon appetit!

Recipe 2: candied pumpkin at home

Clear as amber, sweet orange slices filled with the summer sun are healthy, home-cooked candied pumpkins.

You just need to boil the slices in syrup and dry them. We choose a pumpkin and a suitable cooking recipe and hurry to please the sweet tooth with delicious and healthy homemade sweets.

They are so tasty that they can easily replace sweets, the more they are much healthier and no specific smell and taste of pumpkin is felt. Slightly transparent orange flesh of the pumpkin is covered with a light "shawl" of powdered sugar. Mmmmm! Be sure to cook. Believe me, these sweet orange slices will scatter in an instant, and you will cook them more than once, like me. It is especially convenient when there is an electric dryer.

• pumpkin - 1 piece (about 2.2 kg)
• granulated sugar - 600 g
• citric acid - 10 g
• powdered sugar - 150 g.

Wash the pumpkin well with water on the outside and cut it in half lengthwise with a sharp knife, after cutting off the pumpkin tail. Using a spoon, take out the contents of the pumpkin - seeds and fibers.

Advice! Never throw away pumpkin seeds and pumpkin tail. Seeds can be dried, fried and chewed at your leisure. And an infusion of pumpkin tail is an excellent remedy for toothache, tested on myself.

Remove the thick skin from the pumpkin. The peel of a ripe fruit is usually like wood, and cleaning is not an easy process. To do this, place a half of the pumpkin on a cutting board cut down, strengthen it so that it does not slide on the table. Using a vegetable cutter or a sharp knife, peel, removing small pieces of the peel. Peeled flesh cut into a thickness of about 5 millimeters.

Put the pumpkin slices in a thick-walled cup or cauldron, sprinkled with sugar, and leave for 5-6 hours. Calculation of sugar: for 1 kilogram of peeled pumpkin - 300 grams of sugar.

While the pumpkin slices are standing, the juice will stand out from it, and the sugar will almost completely melt.

Put a cauldron with slices in its own juice on a slow fire, bring to a boil, and after boiling for 2 minutes, remove from heat and leave for at least 6 hours.

During this time, the pumpkin will cool down, soak and become softer. Return the cup (or cauldron) with pieces of pumpkin to the fire, add the required amount of citric acid, bring to a boil, boil for 2 minutes and turn off.

Important! Usually 2 boils are enough. Focus on the pumpkin: it should not turn into a puree, it remains soft and at the same time keeps its shape. If the pumpkin remains firm, repeat the procedure a third time.

Drain the syrup. It is convenient to do this by carefully discarding future candied fruits and a colander so that the syrup is well stacked.

Advice! Never throw out the pumpkin syrup. It can be added to compote, used as an impregnation for pies and cakes, etc.

We spread the boiled slices freely on the grate of the electric dryer and dry for about 5 hours, preferably changing the grates in places, then the candied fruits will dry at the same time. Drying time depends on the type of pumpkin, its juiciness, the size of candied fruits, the power of the electric dryer, etc.

If you do not have an electric dryer, then you can dry pumpkin candied fruits in a natural way in a dry place: put candied fruits on parchment (cloth), when dry on one side, turn over. It will take several days. You can also dry candied fruits in the oven at the lowest temperature.

Remove appetizing coffees from the grate of the electric dryer. They should remain elastic, soft inside, and outside still a little sticky, transparent. In no case should you overdry candied fruits.

Roll everything generously in powder. Bon appetit!

Recipe 3, step by step: candied pumpkin in the oven

Candied pumpkin with a light citrus aroma is a delicious natural delicacy without the addition of dyes and preservatives.

• Cinnamon (in sticks) - 1 piece
• Orange - 1 pc.
• Water - 700 ml
• Sugar - 1 kg
• Pumpkin - 1 kg
• Carnation - 2 pcs

Peel the pumpkin from the peel and pulp, cut into small pieces (about 1 × 2 cm).

In a large saucepan, boil the sugar and water syrup. Add pumpkin, cinnamon, cloves to sugar syrup. Squeeze the juice from the orange and add it to the syrup along with the zest. Bring to a boil, cook for 5 minutes, remove the pan from heat, cool to room temperature.

Repeat this procedure 3 more times - bring to a boil, cook for 5 minutes, remove from heat, cool.

Then put the pieces of pumpkin on baking parchment and dry in the oven at 50 degrees with a fan.

My oven heats up to at least 160 degrees, so I dried it at room temperature for 3 days.

Roll finished candied fruits in powdered sugar. Store in a glass resealable container at room temperature.

Recipe 4: how to make candied pumpkin (with photo)

Candied pumpkin fruits are delicious both just like that and with tea; you can decorate cakes with them, add them to the dough for baking along with raisins and dried fruits, and soak biscuits with syrup, put it in tea instead of sugar. And if you keep candied fruit in syrup, you get a very beautiful amber jam.

Cooking candied pumpkins is quite time-consuming and takes two or three days, but it is absolutely not tiring, since your participation is required only four times five minutes. Plus, cut the pumpkin at the beginning and roll in powdered sugar - at the end of cooking. So, while the season of the red-haired autumn beauty-pumpkin lasts, I recommend preparing a simple treat for your family - it's much more useful than candied fruits from the store!

Muscat pumpkin varieties are best suited for making candied fruits - those that look like bottles in shape: they have the sweetest and brightest pulp. However, you can try to make a delicacy from round pumpkins.

• 400 g raw pumpkin;
• 200 g sugar (1 glass);
• Half a lemon;
• 1 apple;
• cinnamon stick;
• 1/3 - ½ cup of water;
• 1.5-2 tablespoons of powdered sugar.

Peel the pumpkin, rinse and cut into cubes of about 2 by 2 cm. You should not make too small pieces - after boiling, candied fruits can turn out to be too dry and hard, but we need soft and elastic ones. It is more convenient to take the pulp from the long end of the pumpkin, and use the round part for other recipes, such as pumpkin muffins or porridge.

We wash the lemon, carefully rubbing the peel with a brush under hot water to wash off the layer of wax, which is sometimes covered with citrus fruits for safety during transportation. Then steam it with boiling water for 5-7 minutes - bitterness will leave the zest, and the fragrant lemon peel can be added to the syrup.

We will also wash the apple and remove the peel from it - this is exactly what the recipe needs. For what? Apple skin contains pectin - a natural gelling element that will help candied fruits acquire the correct structure: not boil in syrup, but become like marmalade.

Pour pumpkin cubes into an enameled or stainless steel pan, add apple peel and lemon, cut into thin slices - I like this option more than grated zest and squeezed juice. Then the translucent sweet and sour slices are great to add to tea, and they are also delicious on their own and resemble sweet lemon chips.

We fill the contents of the pan with sugar and put in the refrigerator for 3-4 hours, but better - at night. The pumpkin will release juice, the sugar will melt, and syrup will form in the saucepan.

Add a little water - so much so that the blanks are completely covered with it - and put on the stove. We heat without a lid over a fire slightly less than medium, bringing to a boil. When the syrup boils, note the time and boil for 5 minutes. Then remove from heat and set aside until completely cooled - this is important! If you eagerly do not wait until the syrup and preparations for candied fruit have cooled completely, and start heating them again, there is a risk that the pieces will boil. It will turn out jam, but not candied fruits ... Therefore, we patiently wait 3-4 hours - you can safely forget about candied fruits for now and go for a walk in the autumn park!

Then for the second time we heat the syrup, boil for five minutes, let it cool. Repeat a total of 3-4 times. Gradually, the syrup becomes thicker, and the pumpkin cubes become more transparent.

At this stage, you can stop and preserve the candied fruit in syrup, getting a jam similar to "pumpkin honey" with pieces of pulp. If you prefer "candy", then continue!

At the end of preparation, the syrup is already noticeably less; its density resembles fresh honey. After boiling the candied fruits for the 4th time, we catch them with a slotted spoon, without waiting until it cools down - when hot, the syrup is more liquid, and it is easier to drain it. Having taken out a portion of candied fruits on a slotted spoon, we wait until the syrup drains, and then we transfer them to a plate.

We leave it for a couple of hours - during this time the syrup remaining on the pieces of pumpkin will drain onto a plate. We shift the candied fruits on parchment paper, at a distance of a couple of centimeters from each other, in one layer. Candied fruits are almost ready, it remains to dry them so that excess moisture evaporates.

There are two ways to dry candied fruits: fast and slow. The first is suitable for you if you have an air grill, electric dryer or convection oven, which can be set to low temperatures. It should be dried at a low temperature so as not to dry out, otherwise the candied fruits will become very hard (not chewable). For different ovens, the temperature and time vary: from 50°C with the door closed to 90-100°C with the door ajar; from 2-3 to 4 hours.

I prefer the natural method of drying at room temperature - you definitely won’t overdry. Laying candied fruits on parchment, put in a dry place and leave until morning. If the kitchen is warm and dry, they are ready the next day. If still too wet, flip over to the other side; if necessary, change the parchment and leave for another half a day.

We check by sight and touch: the finished candied fruits are elastic, soft in the middle, still a little sticky on the outside - do not dry them too much, otherwise the powder will not stick.

That's how beautiful homemade candied pumpkins glow in the sun!

Now you can roll them on all sides in powdered sugar. Fine and delicate powder is better suited for this purpose than granulated sugar: the smallest “dust particles” adhere better to the surface of candied fruit than large sugar crystals, and when poured into a storage container, they do not allow the pieces to stick together into one large candied fruit.

Candied pumpkin can be stored all winter in hermetically sealed containers - for example, in glass jars with screw lids.

Or in syrup, like jam - then we omit the stages of drying and rolling in powder.

To impregnate the cakes, dilute the syrup with boiled water 1: 1.

With such “pieces of the sun”, autumn will be fine, and winter will be warm!

Recipe 5: Delicious Candied Pumpkin (Step by Step)

Recipe for candied pumpkin - a delicious and healthy treat. This is a kind of marmalade, without a pronounced smell of pumpkin, with a light caramel flavor and a very pleasant elastic texture. Not cloying, moderately sweet homemade candied fruits - like very tasty and high-quality candies.

• Pumpkin - 400 g
• Lemon (zest and juice) - ½ pcs.
• Water - 500 ml
• Sugar - 500 g
• Powdered sugar - to taste

To prepare homemade candied pumpkin, first prepare all the ingredients.

Peel the pumpkin, cut into cubes or slices (slices).

Put a pot of water on the fire, add the lemon zest and lemon juice. Pour in sugar.

When the water boils, throw in the pumpkin pieces. Boil 5 minutes.

Then remove from heat, cool (up to about 50-60 degrees) and repeat the procedure 2 more times.

Cool pumpkin in syrup completely. Then put the pumpkin on a sieve to glass all the liquid.

Spread pumpkin slices on parchment and leave to dry for 72 hours.

After three days, candied pumpkins will be ready.

Sprinkle candied pumpkin with powdered sugar, mix and you can start tasting. Bon Appetit everyone!

Recipe 6: Candied Pumpkin with Lemon in the Oven

Candied pumpkins at home are extremely simple to prepare, and even if you have never made this delicacy, it will definitely work out the first time. Homemade candied fruits will be much tastier than store-bought ones. These fruit and berry marmalades are prepared in two stages: first they are boiled on the stove in sugar syrup, then they are dried in an electric dryer or oven. Candied pumpkins turn out sweet, slightly crunchy, not tight, no matter how you cook them, the main thing is to correctly observe the proportions of the ingredients.

• 1 kg pumpkin;
• 1 kg of sugar;
• 1 lemon;
• 1 tbsp ground cinnamon;
• 100 ml of water.

Cut the lemons into slices. We will use lemons with fragrant peel - there is a lot of essential oil in the zest, which will give candied fruits an incredibly appetizing aroma. And the lemon will not let the pumpkin boil, thanks to it the candied fruits will turn out whole and beautiful. But be careful with lemon - if you use more of it than in the recipe, the sugar pieces of fruit can turn out rubbery.

Place the lemon and spices in a bowl. We take enameled or stainless steel. Add 100 ml of water.

Boil for 1-2 minutes over low or medium heat. Stir so that the sugar completely dissolves and does not stick to the bottom.

In order to cook delicious candied pumpkins, you need ripe fruits with dense pulp. Need a "golden mean": not too soft and not too hard pumpkin. Pumpkin varieties - any, especially tasty candied fruits are obtained from nutmeg (elongated) varieties. But round pumpkins also come out delicious. Cut the pumpkin into slices, as in the step-by-step photo.

We put the pieces of pumpkin in another pan and pour sugar syrup with lemon.

We put on a slow fire, boil for 5 minutes. If you cook the pumpkin for a long time and over high heat, there is a chance that even pieces may become loose or turn into porridge. Remove the saucepan from the stove and leave to cool. It is advisable to leave for 3-4 hours, you can overnight. The pumpkin should be soaked in syrup, the pieces will wrinkle slightly.

Boil the pumpkin for 15-20 minutes over medium heat, then cool completely again.

The cooled candied fruits turned bright orange.

And once again we repeat the procedure of boiling-cooling. There should be 3 approaches in total, during which time the slices will be thoroughly saturated with sugar syrup, change color, and become shiny. Now for the spices. I used cinnamon in the recipe - it gives the delicacy just a magical aroma, and it emphasizes the taste of pumpkin perfectly. It can be added at this stage, or you can mix it with powdered sugar and roll the finished candied fruit for better storage.

The sugar syrup has become very thick and slightly sticky. We won’t need it anymore, but you can make, for example, marmalade from it, or just add tea instead of sugar.

We take out the pieces of pumpkin from the syrup and put them on a baking sheet covered with parchment. Tip: Remove the candied fruits immediately from the hot syrup with a slotted spoon and a tablespoon. Cold syrup is much more difficult to drain. Lemon syrup does not have to be thrown away! It can also be dried and then added to tea.

Carefully fill the entire pan. From this quantity of products, 1 large baking sheet and 1 small one come out. It is not necessary to spread the slices very tightly to each other - they can stick together.

We dry the pieces in the oven at 50-60 degrees for 3-6 hours, depending on the size, then you can leave it in the kitchen. Do not dry at high temperatures: this will only spoil the candied fruits, they will burn and it will be impossible to chew them. In an electric dryer, candied fruits need to be cooked for 12-18 hours and constantly monitored so that the sugar does not burn and the slices do not turn brown. Ready-made candied fruits are easily removed from the parchment.

In order for candied fruits to be stored better, roll them in powdered sugar with cinnamon. You can also use starch, but then roll the pumpkin first in cinnamon, and then in starch. True, in this form, the slices do not look so appetizing.

These are such appetizing candied pumpkins without powdered sugar. Bon appetit!

Recipe 7: how to cook candied pumpkin

Candied pumpkin is a real sweet for the little ones. Preparing dried vegetables is very simple and even despite the long process of boiling and cooling the pumpkin pieces. After all, after cooking, you and your whole family will be able to enjoy this natural dish with tea, and as a filling in all kinds of pastries and just like that, instead of sucking sweets. Try it, I'm sure you'll love this fragrant, sweet dish.

• Pumpkin 1 kilogram
• Spice cloves (buds) dried 2 pieces
• Large orange 1 piece
• Sugar 1 kilogram 200 grams
• Spice cinnamon in sticks 2 pieces
• Purified water 700 milliliters

First of all, we wash the pumpkin under running water and then put it on a cutting board. Using a knife, peel the vegetable from the peel, and then cut it into two halves. Now, with the help of a tablespoon, we clean the pumpkin inside from the pulp and seeds, since we will not need them. Cut it into small pieces, about the size, approximately in length and width. 2.5-3 centimeters. Transfer the pumpkin pieces to a deep bowl.

Rinse the orange under running water and place on a cutting board. Using a knife, cut the fruit into two halves and then squeeze the juice from each part with a juicer.

Pour purified water into a medium saucepan and place over medium heat. As soon as the liquid boils, make a small fire and pour sugar into the pan. Stirring constantly with a tablespoon, cook the syrup until smooth and thick. After that, turn off the burner and proceed to the process of preparing candied fruit.

We spread the chopped pumpkin in a deep pan. Immediately after this, we filter the sugar syrup into the same container through a sieve. For this process, you can help yourself with a tablespoon. Place the saucepan over medium heat and bring the mixture to a boil. Then we make a small fire and continue to cook the dish for another 5 minutes.

After that, turn off the burner and set the pumpkin slices boiled in sugar syrup to the side so that they cool to room temperature. And now begins the most important stage in the preparation of candied fruits. Add a couple of cinnamon sticks, clove buds and freshly squeezed orange juice to the pan with them. Mix everything well with a tablespoon and put the container back on medium heat. After boiling the mass, again make a small fire and cook the candied fruit for 5 minutes. Then turn off the burner and cool the dish again to room temperature.

Important: we repeat this procedure 6-7 times until the pumpkin pieces become translucent. After the last time, cool the candied fruits again to room temperature and transfer them to a colander. We leave the chopped pumpkin in such a state over the pan so that all the syrup drains from the vegetable.

Now we cover the baking sheet with baking paper and put candied fruits on it. We dry a sweet dish either at room temperature (this is if the season is still warm) or in the oven. To do this, heat it up to a temperature of 50 ° C, put the baking sheet in the oven and dry the candied fruits with the door open until they wrinkle and become dry. Immediately after this, dried pumpkin can be transferred to a glass jar or food bag and stored at room temperature for an unlimited amount of time. Attention: it is necessary to store candied fruits in a closed container so that the dish does not absorb moisture and does not get wet.

Candied pumpkins are very sweet, juicy and fragrant. Delicate orange note and aftertaste of cinnamon give this dried vegetable sophistication and originality in taste. The main thing is that such candied fruits can be easily given to children as a natural sweetness. Enjoy your meal!