Homemade candied pumpkin in the oven

Cooking method

1. Step 1:

   

   How do you make candied pumpkin at home in the oven? Gather all the ingredients. You can candy any pumpkin, but it's best to choose varieties with denser flesh — they hold less moisture and dry out more easily. These pumpkins are usually the last to ripen. Use spices to taste.

2. Step 2:

   

   Wash the pumpkin well, peel it, and scoop out the seeds. Don't toss the seeds — they can be dried and eaten, and they're very good for you. Cut the flesh into roughly 1/2-inch (1 cm) cubes and put them in a pot. Candy of this size doesn't take too long to make and is easy to eat.

3. Step 3:

   

   Sprinkle the pumpkin with sugar and stir so the sugar coats the pieces evenly. Cover and leave it for 6-10 hours. If you're short on time, stir it every hour — the sugar dissolves faster that way and the pumpkin releases its juice. I left mine overnight.

4. Step 4:

   

   By now the sugar will have dissolved and blended with the released pumpkin juice. Add the citric acid and spices and stir.

5. Step 5:

   

   Set it over high heat. Bring to a boil and cook until the pumpkin softens. Since every pumpkin is different and cookware and stoves vary, an exact time is hard to give, so check as you go. It shouldn't cook through completely, or it turns to jam. Three minutes was enough for me. Cool completely.

6. Step 6:

   

   Drain the pumpkin in a colander, saving all the syrup. Bring the syrup to a boil and reduce it for 5-7 minutes.

7. Step 7:

   

   Pour the hot syrup back over the pumpkin so the pieces are fully submerged, and let it cool.

8. Step 8:

   

   Repeat steps 6 and 7. Then transfer the pumpkin pieces to a colander and leave them for 1.5-2 hours to let the syrup drain off completely.

9. Step 9:

   

   Preheat the oven to 210°F (100°C). Spread the pumpkin pieces on a parchment-lined baking sheet, spaced apart so they don't stick. Dry them in the oven with the door ajar for 2-3 hours.

10. Step 10:

    

    The candy should shrink and turn a little glassy. Be careful not to overdo it in the oven — it shouldn't go dry and hard. The surface may stay slightly tacky.

11. Step 11:

    

    Transfer the candy to a flat dish or tray and leave it in a well-ventilated room with dry air for about a day to finish drying.

12. Step 12:

    

    Mix the powdered sugar with the cornstarch and dust this mixture over the candy, tossing thoroughly. Separate any pieces stuck together so they get coated in powder all over. Store in airtight containers in a cool, dry place.