War in Ukraine. My children and granddaughters were evacuated to the west.
I am staying in Kyiv. I am a pensioner.
There is not enough money for food, as food prices have risen significantly.
Please help as much as you can.
Pumpkin - 1 kg
Sugar - 400 - 500 gr
Citric acid - 1 tsp
Nutmeg - 1 tsp
Powdered sugar - 1 tbsp. spoons
We take a pumpkin and clean it.
Put the pumpkin squares in the pan.
Add 400-500 g of sugar and mix.
Let the pumpkin stand until the morning so that the pumpkin releases juice
As you can see, there is a lot of juice. This juice is enough to make delicious candies.
Add citric acid and nutmeg. Nutmeg is a wonderful spicy spice, it will give us a little flavor.
Citric acid is an excellent natural preservative, just like sugar.
Mix everything well.
Bring the pumpkin in this syrup to a boil and then boil for another 10 minutes.
Let the pumpkin cool.
After the pumpkin has cooled, remove it from the syrup.
Put the syrup on the fire, boil it for about 5-7 minutes.
After the syrup has boiled, we pour it over the pumpkin and let this whole mass cool down.
And so I do twice. I drain the syrup, boil, pour the pumpkin again.
We put the pumpkin on a sieve, let the syrup drain well and spread it on a baking sheet on baking paper.
We send the pumpkin to the oven for about an hour and a half at a temperature of 100 degrees Celsius. The oven should be slightly open.
After the pumpkin has slightly dried in the oven, we spread it on a tray and leave it on the table at room temperature for about 5 days.
Our candied fruits are not dry, like candied fruits made from watermelon rinds or melons.
They look like dried pumpkin. They are a little soft and can tear with some effort.
There is no distinct smell and taste of pumpkin. Citric acid and nutmeg did the trick. It turned out very tasty.
Now sprinkle them with powdered sugar and shake a little so that they do not stick together during storage.
We store candied pumpkins in a jar and, if necessary, either add them to baked goods or eat them instead of candies.
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