Dulces De Calabasas (Mexican Pumpkin Candy)

Ingredients

• 2 lbs whole pumpkin (1-2 small, 1 qt. when chopped)
• water
• 1 cup brown sugar, packed
• 1/2 teaspoon ground cloves (optional)
• 1/2 teaspoon ground cinnamon (optional)
• granulated sugar

Directions

1. 1

   Cut pumpkin in half, remove seeds and as much of the "stringy stuff" as you can, and chop into pieces approximately 1-1.5 inches by 1.5-2.5 inches.

2. 2

   Slice off skin, taking off as little flesh as you can.

3. 3

   Measure to make sure you have approximately one quart of pumpkin pieces (either pack well into a measuring cup or fill a calibrated 1/2 gallon or 1 gallon measure to the quart line and drop in pieces until water hits the 1/2 gallon line, then drain water.).

4. 4

   Put in a fairly heavy saucepan and cover with water.

5. 5

   Cover, bring to a boil, and boil for 15-20 minutes.

6. 6

   Drain, but save water, and place pumpkin back in pan.

7. 7

   Measure water to make sure you have about 1 1/2 cups.

8. 8

   Stir in packed brown sugar until smooth. Add cloves and/or cinnamon at this point, if desired.

9. 9

   Pour the sugar/water syrup over the pumpkin, cover, return to a boil, and boil another 15 minutes.

10. 10

    Turn off heat and let sit overnight (at least 8 hours.) This is how the pumpkin soaks up the syrup and "candies".

11. 11

    In the morning (or after the 8-10 hours), return to a boil, and boil an additional 5 minutes.

12. 12

    Remove from syrup with a slotted spoon and place on a tray or cookie sheet lined with waxed paper.

13. 13

    Allow to dry at least 10-12 hours in a place where it will not be disturbed (if you're not going to be using the oven and haven't had it on recently, the cold oven is a great place to keep it safe.).

14. 14

    Roll in granulated sugar and enjoy! Place in air-tight container to store up to two weeks.