Mexican pumpkin candy

Pumpkin Slaked lime (also sold as pickling lime) Water Sugar Cilantro (coriander) seeds Stick cinnamon Cut pumpkin open and clean out seeds* and fibrous strands. Peel pumpkin and cut into oblong pi…

Dulce De Calabaza recipe for traditional Mexican pumpkin candy slices with a hint of anise. Delicious dried and crystalized or soft and syrupy.

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.

One of my favorite treats is crystallized pumpkin candy! You can find them in Mexican grocery stores like @cardenasmarkets or you can make them yourself...

Calabaza en Tacha, or Mexican candied pumpkin, is a traditional Mexican dessert made from pumpkin, piloncillo, cinnamon, cloves, and orange zest. This sweet and comforting dish features tender pumpkin served in a thick and luscious syrup ideal for enjoying in colder temperatures.

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.

Candied pumpkin is a delicious dessert that has its roots wet in Mexican cuisine. It is also known as Calabaza En Tacha. It is sweet, and tenderly cooked pumpkin pieces that taste rich and are utterly delicious.

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.