Pumpkin Candy

1 quart fresh pumpkin, cut 1x1 1/2" cubes
2 1/2 cups water
1 cup brown or maple sugar
1 cup 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�F 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 of Recipe: Chef Lawrence Forgione, An American Place