Baker's Field Guide to Holiday Candy by Dede Wilson

Author:Dede Wilson [Wilson, Dede]
Language: eng
Format: epub, mobi
Publisher: Harvard Common Press

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SPECIAL CHARACTERISTICS

quick to make

candies keep well

fun to make with kids

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Yield: about 60 balls

INGREDIENTS

1 cup granulated sugar

½ cup water

1 cup canned pumpkin

2 cups unsweetened grated coconut

1 cup sweetened flaked coconut

1 teaspoon lemon zest

60 small fluted paper cups

DIRECTIONS

Stir sugar and water together in a medium-size saucepan. Bring to a boil over medium-high heat and cook to 235°F (soft-ball stage).

Whisk in pumpkin, coconuts, and lemon zest. Continue to cook over medium-high heat, stirring almost constantly to prevent burning. The mixture will be very thick, but just keep stirring it. The pumpkin will become somewhat translucent and the mixture will dry out completely, about 10 minutes. Scrape into shallow bowl and allow to cool to room temperature, then refrigerate until chilled and firm, about 6 hours or overnight.

Roll mixture into 1-inch balls and place in paper cups.

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