Best 3 Authentic Dulce De Calabaza Mexican Pumpkin Candy Recipes
**Authentic Dulce de Calabaza: A Taste of Mexican Tradition and Sweetness**
Dulce de Calabaza, a traditional Mexican sweet treat made from pumpkin, is a quintessential part of Mexican culinary heritage. This delectable candy embodies the essence of Mexican cuisine, combining the flavors of pumpkin, cinnamon, and piloncillo (unrefined cane sugar) to create a symphony of flavors that tantalizes the taste buds. In this article, we will delve into the world of Dulce de Calabaza, exploring its history, cultural significance, and providing you with two authentic recipes to make this delicious treat in your own kitchen.
**Recipes Included:**
1. **Traditional Dulce de Calabaza:** This classic recipe captures the essence of Dulce de Calabaza, using fresh pumpkin, piloncillo, cinnamon, and a touch of anise extract to create a smooth, flavorful candy with a slightly chewy texture.
2. **Dulce de Calabaza con Coco:** This variation on the traditional recipe incorporates the tropical flavors of coconut, adding shredded coconut to the mix for a delightful twist on the classic. The combination of pumpkin, coconut, and spices creates a unique and irresistible treat.
These recipes provide step-by-step instructions, detailed ingredient lists, and helpful tips to ensure your Dulce de Calabaza turns out perfect. Whether you're a seasoned baker or a novice in the kitchen, these recipes are designed to guide you through the process and create a delicious and authentic Mexican treat that will impress your family and friends.
DULCES DE CALABASAS (MEXICAN PUMPKIN CANDY)
This is the stuff you get by the cash register at Mexican restaurants or in little Mexican grocery stores. It's been one of my favorites since I was, oh, 6 or 7 and got some at Olviera Street. I add the cinnamon and cloves because I like it spicy, but traditionally it's just pumpkin and sugar. Really labor-intensive, but so worth it! Do not use carving pumpkins, use sugar-pie or other cooking pumpkins (which the computer does not recognize.) Cook time is for unattended resting time.
Provided by ketchupqueen
Categories Candy
Time 20h30m
Yield 20-30 serving(s)
Number Of Ingredients 6
Steps:
- 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.
- Slice off skin, taking off as little flesh as you can.
- 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.).
- Put in a fairly heavy saucepan and cover with water.
- Cover, bring to a boil, and boil for 15-20 minutes.
- Drain, but save water, and place pumpkin back in pan.
- Measure water to make sure you have about 1 1/2 cups.
- Stir in packed brown sugar until smooth. Add cloves and/or cinnamon at this point, if desired.
- Pour the sugar/water syrup over the pumpkin, cover, return to a boil, and boil another 15 minutes.
- Turn off heat and let sit overnight (at least 8 hours.) This is how the pumpkin soaks up the syrup and "candies".
- In the morning (or after the 8-10 hours), return to a boil, and boil an additional 5 minutes.
- Remove from syrup with a slotted spoon and place on a tray or cookie sheet lined with waxed paper.
- 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.).
- Roll in granulated sugar and enjoy! Place in air-tight container to store up to two weeks.
Nutrition Facts : Calories 53.6, Fat 0.1, Sodium 3.5, Carbohydrate 13.7, Fiber 0.2, Sugar 11.3, Protein 0.5
AUTHENTIC DULCE DE CALABAZA (MEXICAN PUMPKIN CANDY)
This is the real candy you can find at the flea market or your grandma's house! Hard on the outside, sweet and juicy on the inside. I used about half of the sugar the recipe calls for and it was sweet enough--you can taste the freshness of the fruit in every bite! You may find the hydrated lime (or calcium hydroxide, or slaked lime) in specialty grocery stores (Mexican product is called Cal) or garden center.
Provided by Rubi5236
Categories Candy
Time P1DT4h
Yield 60 wedges
Number Of Ingredients 4
Steps:
- Cut pumpkin into uniform wedges or slices. Peel and cut pieces of desired size.
- Soak overnight in lime water to cover. (Use 1 tablespoon lime to each quart of water. Stir lime water well before pouring over pumpkin.).
- Remove pumpkin from lime water and wash thoroughly 3 or more times in clear water.
- Cover pumpkin with warm water and bring slowly to boiling point. Boil for 5 minutes.
- Drain and wash twice in clear cold water. Drain for an hour.
- Pierce each piece in several places with a fork so that sugar syrup can be absorbed.
- Weigh pumpkin and use equal amount of sugar. Cover pumpkin with sugar, moisten with water and bake at 300 degrees until pumpkin is crystalized, about 3 hours.
- Drain and place pumpkin on wax paper to dry.
- Will keep refrigerated about a week but you should double bag leftovers and freeze for later.
Nutrition Facts :
PAN DULCE DE CALABAZA - SWEET PUMPKIN BREAD
From Eating Cuban: 120 Authentic Recipes from the Streets of Havana to American Shores. This is a sweet bread that can be served for breakfast, tea, or as a dessert bread.
Provided by cookiedog
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Butter a 9-x-5-inch loaf pan an d line th bottom with baking parchment or waxed paper.
- In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, salt, and allspice.
- Place the calabaza puree, sugar, butter, and eggs in a large mixing bowl and thoroughly combine with an electric mixer. With the mixer at low speed, gradually add the flour mixture. Fold in the raisins. Spoon the batter into the prepared loaf pan.
- Bake on the middle rack of the oven until the loaf has risen and a toothpick inserted in the center comes out clean, 5o to 60 minutes. Let the loaf cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack, peel off the paper, and let it cool completely before serving.
Nutrition Facts : Calories 2275.8, Fat 104.9, SaturatedFat 62.4, Cholesterol 667, Sodium 1684.5, Carbohydrate 305.9, Fiber 7.5, Sugar 153.5, Protein 34.3
Tips:
- Select the right pumpkin: Choose a firm, ripe pumpkin with a deep orange color. This will ensure the best flavor and texture for your dulce de calabaza.
- Use a sharp knife: Be careful when cutting the pumpkin, as the skin can be tough. A sharp knife will make the job easier and safer.
- Cook the pumpkin slowly: This will help to develop the flavor and prevent the pumpkin from becoming tough.
- Stir the pumpkin frequently: This will help to prevent the pumpkin from sticking to the bottom of the pot and burning.
- Add sugar gradually: This will help to prevent the pumpkin from becoming too sweet.
- Let the dulce de calabaza cool completely: This will help it to set and develop its full flavor.
Conclusion:
Dulce de calabaza is a delicious and versatile Mexican candy that can be used in a variety of ways. It can be enjoyed on its own, used as a filling for pastries, or added to ice cream or yogurt. It is also a popular ingredient in Mexican desserts such as flan and tres leches cake. With its rich flavor and smooth texture, dulce de calabaza is a surefire hit that will please everyone who tries it. So next time you're looking for a sweet treat, give dulce de calabaza a try. You won't be disappointed!
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