---------- Recipe via Meal-Master (tm) v8.05
 
      Title: PUMPKIN CANDY
 Categories: Candies
      Yield: 1 Servings
 
           -BARB DAY, GWHP32A
      1 qt Pumpkin meat; fresh
           - cut into 1-by-1 1/2-inch
           - pieces
  2 1/2 c  Water
      1 c  Brown or maple sugar
      1 c  Granulated maple or raw
           Sugar
 
   Place the cubed pumpkin in a saucepan and cover it with water, about 2 to
  2 1/2 cups.  Bring it to a boil and simmer for 15 to 20 minutes, uncovered,
  until the pumpkin is just tender. Remove the pumpkin with a slotted spoon.
  There should be about 1 1/2 cups of liquid remaining.
   Add the brown or maple sugar and dissolve over low heat. Place the pumpkin
  pieces back in the pan and bring slowly back to a boil, then lower the heat
  and simmer for 15 minutes. Let the pumpkin pieces stand in the syrup
  overnight.
   The next day, bring the mixture back to a boil and simmer for 5
  minutes.Remove the pumpkin pieces from the syrup and spread them out on a
  wire rack so the pieces are not touching one another. Let them stand in a
  warm place or in a 140-degree oven for 3 to 4 hours to dry. Roll each piece
  in the maple or raw sugar, and store them in a dry, cool place. Do not
  stack or crowd the candy together. Makes 2 pounds.
   Note:  This can also be made with acorn squash, but the pumpkin gives the
  candy a more vivid color.  The flavor is about the same.
  
   Source: Chef Lawrence Forgione An American Place, Lexington, New York
 
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