Cabello de ángel | Angel's Hair Candied Pumpkin

Name: Cabello de ángel | Angel's Hair Candied Pumpkin
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Cuisine: European, Mediterranean
Ingredients: 4 lbs pumpkin, julienned; 4 cups sugar; 2 cups lemon juice; 2 cups orange juice

7 steps

Prep:30minCook:6h

The original Angel's Hair Candied Squash is made with Spaghetti Squash. This recipe is suitable for any variety of winter squash if the Spaghetti ones are unavailable. This candied pumpkin is light and refreshing to eat with a spoon. Add it to your favorite rice porridge/risotto or breakfast with a bowl of oatmeal. Serve it as an appetizer with sliced artisanal queso fresco or over the vanilla ice cream. This recipe makes four 12oz jars.

Updated at: Thu, 17 Aug 2023 00:11:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

158

High

Nutrition per serving

Calories935.8 kcal (47%)

Total Fat0.8 g (1%)

Carbs241 g (93%)

Sugars221.5 g (246%)

Protein4.3 g (9%)

Sodium7.5 mg (0%)

Fiber2.1 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 lbspumpkin

julienned

4 cupssugar

2 cupslemon juice

2 cupsorange juice

Instructions

Step 1

Wash, cut, and scrape clean the pumpkin. I usually quarter it vertically and then cut each quarter in half horizontally.

Step 2

Peel every piece of pumpkin and then julienne it. Measure julienned pumpkin. I use one large SS bowl for every 2 lb of pumpkin.

Step 3

Add sugar to the grated pumpkin, mix, and keep at room temperature for 1 hour (or up to 4 hours) to let sugar draw the juice. Strain the pumpkin juice.

Step 4

In a saute pan, combine freshly squeezed citrus juices and strained pumpkin juice and bring to a boil. Note the level of the syrup for future reference. Cook it down twice the original volume and pour the boiling syrup over the strained pumpkin distributing equally between the bowls. Make sure the pumpkin is submerged. Leave for 2 to 8 hours at room temperature to let the syrup draw the pumpkin juices again.

Step 5

Repeat 3-4 times. Taste the pumpkin and stop candying it when the sweetness and texture are to your taste.

Step 6

When done, combine julienned pumpkin and syrup and bring it to a simmer for the last time. Prepare clean mason jars and lids for short-term storage and fill them with hot pumpkin. Let cool to room temperature and store refrigerated. If you plan to store it longer than a couple of weeks, let the candied pumpkin cool down to room temperature, portion it using freezer Ziplock bags, and freeze flat.

Step 7