---------- Recipe via Meal-Master (tm) v8.05
  
       Title: PUMPKIN CANDY
  Categories: Candies
       Yield: 1 Servings
  
            -BARB DAY, GWHP32A
       1 qt Pumpkin meat; fresh
            - cut into 1-by-1 1/2-inch
            - pieces
   2 1/2 c  Water
       1 c  Brown or maple sugar
       1 c  Granulated 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-degree 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: Chef Lawrence Forgione An American Place, Lexington, New York
  
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