Pumpkin candies in the oven. Pumpkin and nut candies

03.06.202227.05.2017

Pastilles, syrups and other sweets. We share with you our favorite recipes for simple and healthy pumpkin delicacies.

Pumpkin marshmallow

A tasty and fragrant sweet that can legally replace any candy. It doesn’t stain your hands - you can take it into your room and chew it while sitting on the sofa with a book. Pastila is stored well in a dry place, in a paper bag or glass jar.

Ingredients: 1.5 kg pumpkin pulp, 2 hard apples, 300 g honey, 1 tsp. cinnamon, 1 tsp vanilla sugar, 1 tsp. ground ginger. Refined vegetable oil - 3 tsp.

Peel and seed apples and pumpkins, cut into small pieces and simmer for 10-15 minutes with a small amount of water until softened. Drain, let cool slightly, and puree until smooth. Add spices to the pumpkin mixture, mix thoroughly, and put on low heat for 25-30 minutes so that the puree reduces a little. Add honey to the boiled mixture, stir and let cool.

Line a baking tray with baking paper so that its edges extend beyond the sides. Lubricate it vegetable oil. Spread the pumpkin mixture over the paper in an even layer of 5-7 mm. This is convenient to do with a spatula dipped in water. It’s not a problem if excess moisture gets on the marshmallow - it will evaporate during drying. The thinner the pumpkin layer, the faster the marshmallow will dry.

You need to dry the marshmallow at a temperature of 60-80 degrees, in a slightly open oven. The process will take 5-6 hours, depending on the thickness of the layer. The marshmallow is ready when it feels elastic to the touch, without protruding drops of syrup or wet spots.

Remove the marshmallow from the baking sheet and, together with baking paper, cut it into strips. After cooling, remove the paper, roll the marshmallow into tubes and store in a jar or paper bag. If desired, you can sprinkle the tubes with powdered sugar, vanilla and cinnamon.

Pumpkin jam

Few people, having tried this jam, will guess from the first time what it is made from. It's because of the lemon that gives the pumpkin its interesting flavor. delicate taste new shade.

Ingredients: 1 kg pumpkin, 800 gr. sugar, 2 lemons, 2 pcs. cloves, 5 peas of allspice.

Cut the peeled pumpkin into cubes and simmer over low heat until softened. Add sugar, stir and cook for another 20 minutes. Squeeze the juice from the lemons and add to the jam. Throw in some cloves and allspice. Continue cooking, stirring, until thickened. Remove the cloves and pepper from the prepared jam, package it in dry, sterilized jars, and place it in a cold place for 5-7 days to let it brew.

Candied pumpkin

Absolutely natural sweetness that does not burden the waist. Raw foodists and any other sweet tooth will rejoice.

Ingredients: pumpkin - 800 g, orange - 1 piece, water - 0.5 cup, sugar - 0.5 kg, cinnamon - 1 stick.

Cut the pumpkin into 2*2 cm slices, 3-4 mm thick. Place everything in a deep enamel bowl, cover with sugar and leave overnight so that the pumpkin releases its juice. If there is not enough juice in the morning, you can add 2-3 tablespoons of boiled water. The sugar should completely dissolve in the liquid that has formed in the bowl. You can help it by stirring the contents periodically.

Remove the zest from the orange, peel it and blend with the zest in a blender. Add the syrup drained from the bowl with the pumpkin, a cinnamon stick to the orange puree, add water and boil the mixture over low heat.

Pour pumpkin into the boiling syrup, stir and let it boil without increasing the heat. Boil for 5 minutes after boiling, remove from heat and leave to steep for a day. For three days in a row, bring the candied fruits to a boil, boil them for 5 minutes and cool. After this, collect the boiled pumpkin pieces in a colander, drain the syrup and place them on parchment paper.

You can dry the candied fruits in the air, this will take 2-3 days. You can speed up the process and dry them in the oven at 130 degrees. This will take 1-2 hours. Sprinkle the finished candied fruits with powdered sugar and store them in a paper bag or glass container.

After cooking, the candied fruit remains exclusively delicious syrup . It can be used for sweet cereals, for fruit salads, you can pour them over buns with butter and simply eat them with tea. Store it in the refrigerator in a tightly closed jar.

Pumpkin candies are an autumn dessert that will surprise not only your family, but also the most uncomplicated gourmet. These candies, by consistency, resemble bird's milk, so they come out very soft and tender, they just melt in your mouth. The finished product can be decorated with powdered sugar, cocoa or granulated sugar. They are perfect for festive table for Halloween or other holidays. They are quite easy and quick to prepare, without taking into account the hardening time. To the cup aromatic coffee or hot tea on a cool autumn evening - this is just the thing. So, if you are a lover of delicate soufflé sweets, read the recipe and let's cook.

Ingredients

For the pumpkin puree:
Pumpkin 360 g;
Water 200 ml;
Sugar 50 g;
For candies:
Pumpkin puree 225 g;
Chicken protein 4 pcs.
For the syrup:
Agar-agar 8 g;
Water 75 g;
Sugar 200 g;
Powdered sugar for dusting.

Preparation

First, let's prepare pumpkin puree. If you have one ready-made, use it. Peel fresh pumpkin from seeds and crust. Cut into medium or small cubes and add to the saucepan. Pour the specified amount of granulated sugar and pour hot water. Place on the stove to cook until the pumpkin is soft. Bring to a boil. Afterwards, reduce the heat, cover with a lid and cook until done.

About 20-25 minutes are enough for the pumpkin pieces to become soft. Almost all the liquid should evaporate completely. If a small amount of broth remains, it's okay.

Using a blender, masher or spoon, puree the mixture. Can be rubbed through a fine sieve. Cool the pumpkin puree to room temperature. To make the process go faster, place it in the refrigerator.

Place the cooled pumpkin puree into a convenient deep bowl. Add egg whites and beat with a whisk or mixer until the pumpkin-protein mass increases and thickens. While the mixture is whipping, let's make agar-agar.

Prepare the syrup in a separate pan. Add the required amount of water, add 200 grams of sugar and agar-agar. Place on the fire and cook over low heat until the sugar dissolves, constantly stirring with a wooden spatula along the bottom so that the agar does not burn.

The sugar syrup will be ready when it slowly pulls out in threads from the spatula. Once you get this result, remove from heat and cool slightly.

Add hot agar syrup to the pumpkin puree. At the same time, constantly beat with a mixer until the mass cools down. The pumpkin mass became quite airy and thicker.

Spoon the finished mixture into candy molds and leave room temperature for 3-5 hours until completely hardened. Can be used silicone molds, the main thing is that they are not too large.

Carefully remove from the molds and sprinkle with powdered sugar. Enjoy your tea!

Useful pumpkin candy ready, they can be stored in a glass container or paper box.

We are used to calling dried candied fruits - citrus fruits, dried apricots, prunes, bananas. We often buy them in the store as tasty and healthy treat. Candied fruits are an excellent substitute for sweets; they will appeal to both children and adults. Did you know that you can cook candied pumpkin yourself in the oven?

Required Ingredients

Pumpkin has long been known to us as a source of vitamins and microelements necessary for the body. Everyone knows how beneficial this fruit is. We are used to either canning it and then using it as an additive in stews, porridges, and casseroles. But candied pumpkin seems something unusual. But in vain, because their taste is very delicate, they literally melt in your mouth.

Almost any variety of pumpkin is suitable for candied fruits, except decorative ones (they do not have enough pulp) and fodder ones, the pulp of which is hard and insipid. The main thing is that the fruits are ripe and well-ripened. The sweetest and most delicious, they are also called “porridge” and can be recognized by their bright orange color. But even if you don’t have one, any will do. You'll just need to use a little more sugar.

Candied pumpkin can easily replace any candy

In addition to pumpkin pulp, to prepare candied fruits you will need sugar, water, aromatic spices (vanillin, cinnamon, cloves and others). They are often used to decorate delicacies. powdered sugar. It will come in handy if the pumpkin you choose for cooking is not bright enough.

Sugar can be replaced with honey - such candied fruits are even healthier. In addition, you can add oranges and lemons to the preparation to get a rich taste and bright aroma.

Classic recipe for candied pumpkin

There is nothing complicated in preparing candied fruits, but it will take a lot of time. But since the oven will help us, we can do it faster.

For classic recipe you will need:

1 kg pumpkin pulp;
300 g water;
1.2 kg granulated sugar;
3 g citric acid;
vanillin on the tip of a knife.

Peel the pumpkin. To do this, it is convenient to use a vegetable peeler: it carefully and thinly cuts strips of skin. If the pumpkin is a little old and the skin is thick, it is better to use a sharp knife.
Ripe sweet pumpkins of ‘porridge’ varieties are suitable for candied fruits
Select the seeded core completely. To work, you only need dense pulp.
Peel the pumpkin and cut into pieces
Cut the peeled pumpkin into medium-sized cubes. They need to be blanched for 7 minutes in boiling water. Immediately after this, transfer them to cold water to cool. Blanching is a short-term processing of any food product boiling water or steam. Unlike cooking, blanching does not lead to loss of vitamins or flavor properties.
Blanch the pumpkin in boiling water, then cool
Meanwhile, prepare the syrup for the candied fruits. Add sugar to a saucepan with water, citric acid. Boil and cook, stirring, until the sugar is completely dissolved.
Prepare sugar syrup
Cubes from pumpkin pulp have already cooled down. Place them in a fine sieve and wait until all the water has drained.
Let the water drain completely
Place the pumpkin in a saucepan with the syrup and boil for 15 minutes over low heat, stirring lightly so that the food does not burn. After this, leave the workpiece to infuse for 10 hours.
Boil pumpkin pieces in syrup
Place the pan with the preparation on low heat again, boil for 15 minutes and leave for another 10 hours.
During the third cooking, bring the pumpkin to a boil. Finally, add vanillin to the mixture.
Pumpkin pieces need to be boiled in syrup several times
Place the boiled pumpkin cubes in a fine sieve. Wait until the syrup has completely drained. This will take about two hours.
Place the dried and cooled pumpkin pieces in one row on a baking sheet and place in the oven, preheating it to 40 degrees, for about 3 hours.
Place candied fruits on a baking sheet and dry for 2-3 hours
Remove the half-cooked candied fruits from the oven for further processing.
Roll each piece in granulated sugar and place again in a single layer on the baking sheet. Keep the candied fruits in the oven until ready: they should be completely dry and not stick to your hands.

Blanching is a short-term treatment of any food product with boiling water or steam. Unlike cooking, blanching does not lead to loss of vitamins or flavor properties.

It is best to store candied fruits in a glass container.

Note! If you do not have an oven, then candied fruits should be dried on wax paper or parchment at room temperature and exposed to direct sun rays. It is advisable that the room in which drying takes place is well ventilated.

Low-calorie treat with honey

This recipe will appeal to sweet lovers who watch their figure. Instead of sugar, which is harmful to a slim waist, we use honey and fructose.

You will need the following products:

Peel the pumpkin and cut the flesh into cubes. Boil them over low heat, adding cinnamon.
Place the vegetable pieces on a paper towel and let them dry.
Pour 2 cups of water into a saucepan, add fructose and honey. Wait for the ingredients to boil and dissolve. Place pumpkin pieces in syrup. Cook for 15–20 minutes over medium heat, then remove the pan from the stove. Future candied fruits should stand in syrup for a day.
Place the pumpkin pieces in a colander or sieve and let the syrup drain completely. After this, place the candied fruits on a baking sheet and place in the oven. Keep them until fully cooked at 40 degrees.

Due to the complete absence of sugar, such candied fruits are low in calories. But in taste and aroma they are in no way inferior to the sugar treat!

Video recipe for making pumpkin sweets

Not just a pumpkin

The taste of classic candied pumpkin can be varied with the help of oranges, lemons and spices. This way you can delight your family with a variety of sweets, preparing something new every time.

“Quick” candied fruits with lemon

You will need:

Peel the pumpkin and cut its flesh into pieces.
Place pumpkin pieces and sliced lemon into a boiling syrup of sugar and water. Boil in 2 batches for 10 minutes until fully cooked.
Remove the boiled pumpkin cubes from the syrup (no lemon needed), place on parchment paper. Dry in the oven at 130 degrees for about 60 minutes.
Place the prepared candied fruits on a plate, sprinkle with a mixture of powdered sugar and cinnamon.
If you want your candied fruits to be slightly jelly-like and transparent, you will need a little more time. After boiling the pumpkin, leave it in the syrup until it cools completely, then boil again for 5 minutes. Cool and repeat 3 more times. Such candied fruits can not only be dried, but also rolled into jars along with syrup.

With oranges

This recipe is perfect if you can’t find a very sweet “porridge” pumpkin. Using more sugar than usual helps save the situation (you'll end up with a little syrup that will be very rich). Naturally, this will also affect the calorie content of candied fruits: such sweetness can affect your figure!

You will need:

Cut the pumpkin pulp into slices, cubes or strips. Divide the oranges into slices, after peeling and removing the seeds.
Make a syrup from water and sugar, bring it to a boil, stirring constantly.
Dip orange and pumpkin pieces into the syrup and boil for about 7 minutes.
Remove the pan with the mixture from the stove and leave until completely cool. This will take several hours. Repeat the cooking process twice at the same interval.
Drain the syrup from the future candied fruits, remove orange slices. The pumpkin pieces will be soft and completely transparent.
Place the pumpkin pieces on a baking sheet lined with paper and place in the oven for 5 hours at a temperature of up to 40 degrees.
To decorate, prepare the topping: mix powdered sugar, a little starch and vanillin. If desired, you can add a little ground cinnamon. Roll dried candied fruits into the mixture.

Spicy candied fruits

In the East, the rich, spicy taste and aroma of sweets is highly valued. To achieve this effect, you need to add appropriate seasonings to candied fruits. So, you will need:

1 kg pumpkin pulp:
1 kg sugar;
700 ml water;
1 cinnamon stick;
2 clove buds;
1 vanilla pod (natural).

If you are not afraid to experiment, you can add anise, star anise, fennel and other spices. But do not forget that a large number of them can spoil the taste of the dish.

Spices will give candied fruits a rich, rich taste and aroma.

Peel the pumpkin, wash and cut into pieces of any shape.
Prepare the syrup, bring it to a boil, add pumpkin pieces and all the spices. Cook the mixture for 5 minutes, then cool. The procedure must be repeated at least 5 times until the pumpkin pieces become transparent and caramelized.
Remove the candied fruits and let the syrup drain completely. Place on a baking sheet and dry in the oven, then sprinkle with powdered sugar if desired.

What helps with a bad mood? What saves you from lack of sun rays? That's right, chocolate! And also the vibrant, orange, wonderful color of pumpkin. These are the ingredients that will be key to the recipe for the wonderful fall-themed candy you see on this page. Be sure to prepare a portion of these sweets and don’t even think that you might not like them!

The base of pumpkin candies is biscuit, it resembles the one that millions of people love. Biscuit is an excellent base for revealing the delicate taste of pumpkin, bright - walnuts and calming - milk chocolate. You can slightly edit some elements of the recipe to suit your needs. For example, walnuts can be successfully replaced with hazelnuts or almonds, and chocolate can be used both black and white. In addition, an interesting option based on chocolate biscuit.

Time: 15 minutes + cooling time / Yield: 15 pieces size Walnut

Ingredients

sponge cake 300 g
pumpkin (puree) 110 g
cream cheese 100 g
walnuts 40 g
powdered sugar 20 g
milk chocolate 2 bars

Preparation

Large photos Small photos

Place the walnuts in a dry frying pan and, stirring, lightly brown them. This will give the dessert a more intense taste.

Place the broken biscuit into the blender bowl.

Grind the biscuit into crumbs, and then add nuts to these crumbs and beat everything together again.

Cut the pumpkin into small pieces and bake in the microwave until soft. You can also boil the pumpkin or bake it in the oven.

Blend the pumpkin thoroughly in a blender until smooth.
Mix pumpkin puree with cream cheese and powdered sugar.

The result will be a mass resembling cream.

IN pumpkin cream add biscuit-nut fragrant crumbs.

Mix the mixture thoroughly. It should be soft, but at the same time quite dense, so that it is convenient to sculpt from it.

Roll the resulting mass into balls the size of a walnut. Place the candies in the freezer for half an hour.

Melt milk chocolate. It is very convenient to do this in a glass.

Then carefully dip each candy into the chocolate. Do this by placing the candy onto toothpicks, skewers, or a fork.

Due to the fact that the candies were frozen before this manipulation, the chocolate will quickly set on them.
Wait until the chocolate on the candies hardens and you are ready to enjoy!

Calories: Not specified
Cooking time: Not indicated

There is nothing complicated in cooking, but this activity can take several hours. But on the other hand, you will be completely confident that your child is eating a truly healthy treat that contains no dyes, no sweeteners, or other dubious ingredients. For pumpkin sweets you will need pumpkin puree (you can use ready-made, but it is better to bake the pumpkin and mash it into puree), spices, nuts and sugar. There is no pumpkin taste in the finished candies, they are more reminiscent soft caramel with nuts or thickened honey with a light nutty aftertaste and aroma of spices.

Ingredients for 20-22 candies:

- pumpkin without peel and seeds – 500 g;
- sugar – 1 cup (or less - depends on the sweetness of the pumpkin);
- milk – 1 glass;
- walnut kernels – 120 g;
- butter – 30-40 g;
- ground cinnamon– 0.5-1 tsp;
- nutmeg- taste;
- vanilla sugar - a pinch.

How to cook with photos step by step

If you prepared pumpkin for the winter, you can use it to make homemade pumpkin candies. Or buy ready-made puree in the store, but it’s still better to spend half an hour and make puree from baked pumpkin. To do this you need to cut the peeled pumpkin small cubes and place in the oven or simmer in a frying pan without adding liquid. When heated, the pumpkin will release juice and will not stick to the pan.

Grind the baked pumpkin using a blender into a homogeneous puree without lumps.

Mix pumpkin puree with sugar and pour in milk. Place on low heat and simmer for 45-60 minutes. At first the pumpkin mass will be liquid, but as the liquid evaporates it will begin to thicken and then caramelize. The liquid must be evaporated to such an extent that the puree becomes viscous, reminiscent of cooled jam. Be sure to stir the pumpkin, especially when thickening, so that nothing warms up.

The finished puree, from which pumpkin candies will then be made, should be very thick. If you scoop it hot into a spoon and tilt it, the puree will remain in the spoon.

Add spices to taste to the cooled pumpkin mixture. It can be ground cinnamon, nutmeg, cardamom, vanilla, ginger, etc.

Put a piece butter, mix. Oil will make the pumpkin mass more flexible.

Grind the walnut kernels in a mortar or blender into fine crumbs. Set aside half for breading.

Stir the remaining walnuts into the pumpkin mixture. Cover the bowl with film and place in the refrigerator for 2-3 hours.

Make balls the size of a medium walnut from the cooled pumpkin mixture. To prevent the mass from sticking to your palms, wet your hands under cold water after forming 1-2 candies.

Immediately roll the candies in nut breading, sprinkling them on all sides.

Place prepared homemade pumpkin candies in paper roses or place on a saucer. If there is any left over after tasting, store the candies in a closed container in the refrigerator.