Best Docinhos De Abobora Brazilian Pumpkin Candy Recipes

DOCINHOS DE ABOBORA - BRAZILIAN PUMPKIN CANDY

Steps:

• Place all the ingredients in a large, heavy bottomed pan. Cook on a medium heat, stirring constantly until the mixture is thick, or until it reaches the medium-ball stage (238 to 245 degrees F.).
• Turn onto a buttered platter to cool.
• Shape into small balls (you may need to grease your hands lightly with a little butter) and sprinkle with confectioners sugar.
• Place in paper petit fours / bonbon cases.

DOCE DE ABóBORA - PUMPKIN JAM

Steps:

• In a large pot, combine pumpkin, sugar, cinnamon stick and a bit of water. Bring to a gentle boil over medium heat, stirring often.
• Once pumpkin is soft and cooked (about an hour) add ground cinnamon. Simmer for 15 min more, then remove from heat, stir in lemon zest and juice, and with a hand blender blend to jam consistency.
• While the jam is cooking, prepare caner, sterilize jars and screw rings. For the lids, place them in a small saucepan filled with water, bring to a boil, remove from heat and set the pan aside.
• Ladle hot jam into hot jars, leaving ½ inch head space. Remove air bubbles with a non-metallic spatula and adjust head space as necessary by adding hot jam.
• Wipe rim clean with a damp cloth and place hot lid disc on jar. Screw band down until fingertip-tight, then place jars in caner and return to a boil.
• Process for 15 minutes but remember to adjust for altitude. Remove jars and let stand for at least 24 hours on a towel-lined surface.
• Check lids and refrigerate or reprocess any jars that aren't sealed. Finally label and date the jars.

EASY BRAZILIAN PUMPKIN COCONUT DESSERT WITH FEW INGREDIENTS

Steps:

• Combine pumpkin, sugar, cinnamon sticks, and cloves in a large pot over low heat. Simmer, stirring occasionally, until pumpkin is very soft, about 30 minutes. Mix in coconut and remove from heat. Mash large pumpkin pieces with a potato mash, or leave them slightly chunky. Let cool for 10 minutes.
• Transfer to a container with a lid and refrigerate.

PUMPKIN CANDY

Steps:

• Peel and seed pumpkin and cut into 2x4-inch strips.
• Put strips into bowl just big enough to hold them.
• Stir baking soda into enough water to cover strips. Pour over strips and let stand 12 hours.
• Drain and rinse strips in running water.
• Bring a pot of water to a boil and drop strips into water. Cook until tender but not soft.
• Remove strips and crisp in ice cold water. Drain.
• Juice lemon and cut zest into strips.
• Combine sugar, lemon juice, zest, cilantro and 1/2 cup water in a saucepan. Heat, stirring, until sugar is dissolved, then boil slowly without stirring for 10 minutes.
• Add pumpkin strips, cover pot, and simmer for 20 minutes, until syrup is thick and strips are brittle.
• Spread candy on wax paper and let dry for 10 hours.
• Store pieces in an airtight container.