Tsukati from pumpkins

It is no secret that shopping sweets today are decent money, and they are not always helpful. This is especially true of a variety of citades, which are unfair manufacturers made from the cheapest raw materials, for example, from watermelon crusts, and then give out for papaya, pineapples or other similar exotes. Today we will tell you how from the usual Russian pumpkin to prepare the candies that will be more tasty, it is more useful and cheaper than overseas sweets.

All you need:

pumpkin flesh - 1 kg;
sugar sand - 1.2 kg;
water - 300 ml;
citric acid - on the tip of the knife;
vanillin - to taste and desire.

$Pumpkin on a white background with sliced \u200b\u200bpiece$

Cooking process:

Ripe pumpkin, better with bright color pulp, clean from a hard shell and select seeds and fibers from it.
Cut the pulp of 1.5 cubes with 1.5 cubes. Try so that the pumpkin pieces have obtained one size.
Bring it to a boil one and a half liter of water and lower the chopped pumpkin into it. When pumpkin boils, reduce the fire to a minimum and keep the saucepan on the plate 5-6 minutes.
Squeeze the hot pumpkin on the colander and immediately hide it with cold running water.
In a wide pelvis for jam, prepare a syrup of 1.2 kg of sugar, 300 ml of water, citric acid, do not forget to constantly interfere with boiling so that sugar is completely dissolved.
In boiling syrup, lay out the cooled and glass from the water of the pumpkin and boil it with the minimum boiling of 10 minutes.
Remove the pelvis from the fire and give the content to completely cool and absorb syrup - it will take 9-10 hours.
Next again, put the pelvis with a pumpkin on a small fire and cook it for another 10 minutes.
After the second cooking, pumpkin in the syrup is again withstanding the same 9-10 hours and put it on fire again.
Cook pumpkin for the third time before its thickening. During the third cooking, add vanillin into syrup.

When the three-time cooking process is over, start the drying of the pumpkin:

First, beat the pumpkin on the sieve and let the drain of excess syrup - it will take approximately two hours.
Spread the cubes impregnated with syrup on a sheet covered with baking paper. Put them so that the pieces of pumpkin as small as possible come into contact with each other.
Dry pumpkin in a weakly preheated oven (35-40 degrees) 2-3 hours. If your oven is not able to keep such a low temperature, then we open the door.
After 3 hours, the pumpkin pieces gently turn over the other side and send it into the oven.
When the pumpkin becomes an elastic, turn off the oven and let it cool.
At the big cutting board, pour 100 g of sugar and cut the pieces of cooled pumpkins in it.
Once again, heat the oven to the same 35-40 degrees and to dry the candies finally.

For a brighter taste in a pumpkin cooking syrup, you can add a orange zest, which will give a pleasant citrus fragrance.

Homemade pumpkin tunic will become a wonderful alternative to shopping. They can be given to small kids and not be afraid that sweets will damage their health. Cuts are good for tea, decorated with candles, cakes look beautiful and exquisite. From the zucats, if they are grinding on the meat grinder and mix with steaming dried fruits, very tasty fillings are obtained for sweet pies. Keep the pumpkin tutates in hermetic glass jars in a closed cabinet or dark pantry.

At the end of winter, there are always several pumpkin fruits, which are closer to the spring, can begin to deteriorate. So that the product then did not have to be thrown out, prepare the pumpkin candlets today - it is very simple and incredibly tasty.