How do you make Mexican pumpkin candy? This delightful treat, known as “calabaza en dulce,” is a traditional dessert in Mexico that combines the rich flavors of pumpkin with sweet spices and chocolate. Made with pureed pumpkin, sugar, cinnamon, and chocolate, this candy is perfect for any occasion, from a festive celebration to a cozy family gathering. In this article, we will guide you through the simple steps to create this mouthwatering dessert at home.
Calabaza en dulce, or sweet pumpkin, is a popular ingredient in Mexican cuisine, often used in soups, stews, and desserts. The candy version is particularly loved for its creamy texture and the perfect blend of spices that bring out the pumpkin’s natural sweetness. Whether you’re a fan of Mexican cuisine or simply looking for a unique twist on a classic pumpkin dessert, this recipe is sure to delight your taste buds.
To make Mexican pumpkin candy, you’ll need the following ingredients:
– 1 pound (450g) of pumpkin, peeled and cubed
– 1 cup (200g) of granulated sugar
– 1/2 cup (100g) of dark chocolate, chopped
– 1 teaspoon of ground cinnamon
– 1/4 teaspoon of ground nutmeg
– 1/4 teaspoon of ground cloves
– 1/4 teaspoon of salt
– 1/4 cup (60ml) of heavy cream
– 1 tablespoon of unsalted butter
Now, let’s dive into the step-by-step process of making this delicious candy:
1. Preheat your oven to 350°F (175°C). Place the pumpkin cubes on a baking sheet and roast them for about 20-25 minutes, or until they are tender and easily pierced with a fork.
2. In a large saucepan, combine the roasted pumpkin, sugar, and heavy cream. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture starts to thicken.
3. Add the chopped chocolate, cinnamon, nutmeg, cloves, and salt to the saucepan. Stir until the chocolate has melted and the mixture is smooth.
4. Reduce the heat to low and continue to cook for another 5-10 minutes, stirring frequently, until the mixture reaches a thick, creamy consistency.
5. Remove the saucepan from the heat and stir in the butter until it has melted and the mixture is well combined.
6. Let the mixture cool slightly before transferring it to a greased loaf pan or a baking dish. Spread it out evenly and let it cool completely before covering and refrigerating for at least 4 hours, or overnight.
7. Once the candy has set, remove it from the refrigerator and cut into squares or rectangles. You can serve it as is, or sprinkle it with additional cinnamon or chocolate shavings for an extra touch of flavor.
Enjoy your homemade Mexican pumpkin candy with a cup of hot chocolate or as a delightful addition to your holiday dessert table. This delectable treat is sure to become a family favorite, and you’ll be proud to share your culinary skills with friends and loved ones. ¡Buon provecho!
