Ingredients:

pumpkin - 600 grams;
cookies (biscuits, oatmeal) - 100-150 grams;
sugar - 100 grams (sugar can be replaced with honey, and you can also adjust the amount to your taste);
butter - 50 grams;
walnuts - 50 grams;
cinnamon, cloves - to taste;
salt - on the tip of a knife.

Pumpkin candies. Step by step recipe

Wash the pumpkin, peel and cut into small cubes.
Simmer with the addition of a small amount of water until tender, drain the water. I recommend adding a little salt to the pumpkin to bring out the sweet taste.
Beat the still warm pumpkin, sugar, and butter with a blender. Add pre-prepared cookie crumbs, mix everything well and cool. If you had very dry pumpkin and the mixture turned out very lumpy, you can add a little cream or milk for elasticity. If, on the contrary, the pumpkin is very watery, add more cookies.
From the completely cooled candy mass, form into candies and roll in a mixture of cookie crumbs and nuts. Or you can put a nut in the middle of the candy.
Place in the refrigerator for 1-2 hours

And now the long-awaited holiday of belly and mood has arrived! “Very tasty” wishes you Bon appetit! And be sure to try it

So, the intrigue is revealed! Making candies with pumpkin puree! Which, however, no one will notice under a layer of chocolate!
I advise you to take a sweet variety of pumpkin. Cracker cookies - no additives and not too salty.
From this amount of ingredients we got 25 candies the size of a walnut!
Yes, by the way, be patient, as you will only try them the next day.

Let's prepare pumpkin puree: cut the peeled pumpkin into small cubes, place in a saucepan, add 2 tbsp. l. water, cover with a lid and simmer over low heat until soft. It took me about 15 minutes and in the middle of stewing I added another 2 tbsp. l. water, because all the liquid has boiled away.

While the pumpkin is stewing, grind the cookies in a blender, or put them in a bag and roll them with a rolling pin.

Puree the stewed pumpkin in a blender and cool completely. Measure out 230 grams.

Grind the cream cheese, powdered sugar and vanilla sugar into a smooth, homogeneous mass.

Combine cookies, pumpkin puree, cream mixture, cinnamon and, if the cracker is not salted, then a pinch of salt. Mix the dough well with a spoon, it turns out thick and plastic. Cover it with film and put it in the refrigerator for 2 hours.

Form the cooled mass into candies, taking a full teaspoon and rolling into a ball the size of a walnut. Place the preparations in the refrigerator overnight, without covering them with anything, let them harden and air out a little!

Let's prepare a plate or board for future sweets by covering it with foil, a plastic bag, or covering it with a silicone mat. I took a cutting board and put a bag on it.
Break the chocolate into cubes, place in a bowl and melt in the microwave or in a water bath (so that the container with chocolate does not touch the boiling water).
Insert a toothpick into the candy, approximately to the middle. Dip the candies one at a time into the melted chocolate. It is more convenient and economical to coat the ball with chocolate using a pastry brush, removing excess chocolate.

Transfer the candy to a board or plate. Carefully remove the toothpick, pressing the candy with a fork. Take a drop of chocolate onto a toothpick and cover the hole in the candy. While the chocolate has not hardened, sprinkle the candy with sprinkles (nuts, shavings).
And so are all the candies! We place them at a distance from each other so as not to stick together!
Carefully transfer the finished candies to the refrigerator so that the chocolate hardens well. Then, put them in a container with a lid and put them in the freezer for 2-3 hours. Now the candies are ready! By the way, we will store them in the freezer, so the candies taste better!!!

Well, here we are! Take a few candies out of the freezer and let them warm up for about five minutes. In the meantime, I advise you to brew some tea, or make some coffee, or pour some cognac... And enjoy some unusual, delicious sweets made with your own hands!!!

All children love sweets, and especially candy. And parents want to pamper them as often as possible. But, unfortunately, not all candies are good for a child, because they contain large amounts of sugar, preservatives and dyes. What to do if your child wants something sweet, but you care about his health? There is an exit! Try making pumpkin candy at home. It is incredibly tasty and, most importantly, healthy. Not only children, but also their parents will not refuse such a delicacy.

Pumpkin is a dietary product rich in all essential microelements, vitamins and minerals. Dishes made from pumpkin are very useful for people with diseases of the cardiovascular and digestive systems, as well as when following a diet and baby food.

Pumpkin is a very versatile vegetable, because with its participation you can prepare a lot of dishes: pureed soups, porridges, casseroles, simply bake in pieces in the oven, and you can also make wonderful pumpkin candies.

Below we will share interesting recipes for candied fruits and pumpkin sweets at home. You can add nuts (at your discretion), honey, oatmeal or seeds to these sweets. To add a confectionery smell, use vanilla, orange zest, cinnamon, and ginger. All this together will give delicious desserts with a pleasant aroma and delicate taste.

There is nothing difficult in making such healthy sweets with your own hands; the most important thing is to do it with care and love for your loved ones. We guarantee that they will like pumpkin candies even tastier than store-bought ones.

Pumpkin candy"Tenderness"

These homemade pumpkin candies taste like floral honey with a subtle nutty note and a lovely spicy aroma.

The ingredients are based on 24 candies.

Compound:

200 grams of prepared pumpkin puree;
1 glass of milk;
1 cup of sugar;
50 grams of butter;
1 teaspoon vanilla sugar;
100 grams of chopped nuts (walnuts, almonds, hazelnuts);
¼ teaspoon salt;
1 tablespoon cocoa;
½ teaspoon cinnamon;
ground ginger on the tip of a knife.

Cooking method:

First you need to prepare pumpkin puree. To do this, take 400 grams of pumpkin and cut it into small pieces without removing the skin. Then we put our cubes on a baking sheet and put them in the oven to bake. Bake the pumpkin until soft at 200 degrees.
When the pumpkin is ready, cool it a little, remove the skin, and blend thoroughly in a blender until pureed. If you don’t have a blender at hand, you can thoroughly mash the pumpkin with a fork.
Place the resulting puree in a deep frying pan with a thick bottom, add milk, vanillin, vanilla sugar, a pinch of salt and mix everything well. Place the frying pan over high heat and bring to a boil.
When the mixture has boiled, turn the heat to low and cook for another 35-40 minutes, stirring occasionally.
Gradually, our preparation will begin to boil down and caramelize. At this stage, it is important to stir continuously so that the mixture does not burn. The mixture is ready when it begins to resemble marmalade and easily comes away from the pan.
Remove the pan from the stove, add butter, a third of chopped nuts, cinnamon, ginger to the mixture, and mix everything thoroughly until smooth.
Place the candy mass in a bowl, cool and put in the refrigerator for two hours.
Mix the rest of the ground nuts with cocoa.
We take out our cooled candy mass and begin to form candies (balls) from it. Make one candy from one teaspoon of the mixture. Dip each resulting ball well in the cocoa-nut mixture.
Transfer the resulting sweets to a dish and place in the refrigerator.

Homemade pumpkin candies"Sweet tooth"

Compound:

200 grams of pumpkin pulp;
150 grams of instant oatmeal;
50 grams of butter;
150 grams of any cookies;
one orange;
50 grams of walnuts;
three tbsp. honey;
50 grams of coconut flakes;
a little cinnamon;
30 grams of cognac (if you are not preparing for children).

Cooking method:

Peel the pumpkin, wash it and cut it into small pieces. Place them in a saucepan, add water and cook until tender (i.e. when they become soft).
When the pumpkin is cooked, drain the water, cool and blend in a blender until it reaches a mushy consistency. You can also pass the boiled pumpkin through a strainer.
Grind oatmeal to flour using a coffee grinder or blender. Alternatively, you can immediately take oatmeal or bran.
We also grind the cookies into fine crumbs. As an alternative, you can take biscuit, waffles, gingerbread, sweet crackers.
Add the resulting oatmeal to the pumpkin puree and mix thoroughly. Let it sit for half an hour so that the oatmeal has time to absorb the pumpkin juice and swell properly.
Then add the crushed cookies and mix everything again.
After this, add honey to the total mass. For people allergic to honey, you can use maple syrup, molasses or condensed milk instead. It is also worth trying linden honey as an alternative, because it is hypoallergenic.
Next add softened butter and cognac. Instead of cognac, you can use rum, whiskey, or gin. Naturally, if you are preparing sweets for children, then no alcohol.
You need to knead the candy mass until smooth. Then add finely chopped walnuts into it.
Again, mix everything thoroughly and add the orange zest, previously grated on a fine grater.
Once again, thoroughly knead the mass and put it in the refrigerator for 30 minutes, not forgetting to stir it every 10 minutes. This must be done so that the mass hardens evenly, and balls can be molded from it - future candies. If suddenly the candy mass seems too thick to you, you can add a little orange juice to it.
When the mixture has frozen sufficiently, we begin to form small candies in the form of balls from it. Then dip them in coconut flakes. Place our sweetness on a dish and put it in the refrigerator for an hour.
After 20-30 minutes, our desserts are ready to eat. These delicious and healthy pumpkin candies can be served with tea or warm milk.

This dessert will be loved by both adults and children. And because of the oatmeal they contain, these candies can replace breakfast.

Quick candied pumpkin

Candied fruits are perhaps one of the healthiest sweets, because they practically do not contain sugar or harmful additives. For children, candied fruits can easily replace store-bought sweets. And you can prepare this wonderful delicacy from pumpkin, and even at home.

Compound:

1 kg pumpkin pulp;
1 glass of water;
one orange or lemon;
powdered sugar;
ground cinnamon.

Cooking method:

To prepare candied fruits, it is better to take a sweet variety of pumpkin. Peel it and cut it into small pieces.
Make syrup from sugar and water. Add orange or lemon cut into pieces along with zest to the syrup.
Boil the chopped pumpkin in syrup until it becomes soft. Cooking time is about 10 minutes.
Line a baking sheet with parchment paper and place the boiled pumpkin pieces on it.
For an hour, dry the future candied fruits in an oven preheated to 130 degrees.
When the delicacy is ready, take it out of the oven, let it cool, sprinkle with cinnamon or powdered sugar.

Candied fruits can be eaten instead of sweets, added to oatmeal, and also used as a filling for dumplings, pies, cakes and other desserts.

Candied pumpkin made with pumpkin, orange and cinnamon

If you have time, then, as an option, you can make the candied pumpkin transparent and jelly-like.

Compound:

one medium pumpkin;
one large orange;
1 kg sugar;
650 ml water;
two cinnamon sticks;
two buds of cloves.

Cooking method:

Wash the pumpkin thoroughly, remove the peel and seeds and cut into medium cubes.
Cook syrup from water and sugar over low heat.
Throw the chopped pumpkin into the prepared syrup and cook together for 5 minutes.
Then use a slotted spoon to remove the pumpkin pieces from the syrup and let them cool at room temperature.
Add pre-diced orange, cloves and cinnamon to the remaining syrup. Again, bring everything to a boil, add the cooled pumpkin cubes to this aromatic mixture, and cook for another 5 minutes.
Then we take the pumpkin pieces out of the syrup again, cool and boil them in the syrup again. In total, this process will need to be repeated 4 times so that in the end we get transparent semi-finished products for candied fruits.
When we have repeated the procedure 4 times, we take the pumpkin out of the syrup, cool it, cover the baking sheet with parchment, and place future candied fruits on it.
Dry the candied fruits a little in the oven and transfer them to a glass dish or glass dish with a lid.

Candied pumpkin will be an excellent alternative to store-bought sweets and candied fruits, and can also replace fruit in the winter.

Pumpkin marmalade

This recipe for pumpkin treats may not be the most dietary, but it is incredibly tasty.

Compound:

200 grams of pumpkin pulp;
a glass of sugar;
a pinch of vanilla;
2 tbsp. lemon juice or acid;
half a cinnamon stick.

Cooking method:

Grate the pumpkin on a grater as fine as possible. Add sugar to the pumpkin, stir, and let sit for 2 hours until the pumpkin properly releases its juice. Then add vanillin, lemon juice, cinnamon and mix everything. Place this mixture on low heat, stirring occasionally, and cook until the mixture thickens. We take ordinary ice molds, cover them with cling film, put the prepared mixture in them and let them harden in the refrigerator.

Homemade pumpkin candy recipesugarless

The sugar-free pumpkin candy recipe can be classified as dietary. Therefore, people watching their figure can easily treat themselves to this delicacy. In addition, these sweets are very easy to prepare.

Compound:

1 kg pumpkin;
400 grams of honey;
50 ml lemon juice;
a pinch of cinnamon;
a pinch of vanillin.

Cooking method:

clean the pumpkin from seeds and skin;
chop the pumpkin. To do this, you can use a grater, blender, meat grinder, etc.
mix all the components for the candies until a homogeneous viscous mass is obtained;
let the pumpkin mixture stand for 2-3 hours so that the pumpkin gives more juice;
pour the mixture into a saucepan and cook over low heat until the mixture thickens;
take ice molds and put the pumpkin mixture in them;
Let the candies harden in the refrigerator overnight.

The next morning you can serve pumpkin sweets for tea. They should be stored in the refrigerator.

Candy pumpkin recipe with cookies

Compound:

500 grams of pumpkin;
100 grams of cream;
100 grams of biscuits;
100 ml water;
350 grams of honey;
50 grams of butter;
a pinch of cinnamon;
three pieces carnations.

Cooking method:

clean the pumpkin from seeds and skin, cut into small cubes;
heat the frying pan, put the pumpkin on it, and simmer a little for 30-40 minutes;
beat the stewed pumpkin in a blender until pureed;
mix water, cream, pumpkin puree and honey;
grind the cookies in a blender or meat grinder until crumbly;
mix the pumpkin mixture with crumbs;
put the workpiece to cool in the refrigerator;
Form balls from the cooled “dough” and roll them in cookie crumbs;
Place the formed candies in the refrigerator for 12 hours.

These candies can also be varied by filling with nuts, seeds or dried fruits. You can also roll the candies in coconut flakes, cocoa, grated chocolate, or even ground coffee.

Pumpkin marmalade. Simple recipe

Compound:

200 grams of pumpkin baby puree;
200 grams of apple or peach baby puree;
30 grams of gelatin;
water;
spices (cloves, cinnamon, vanilla).

Cooking method:

According to the instructions, dilute gelatin in warm water until it completely dissolves.
Mix pumpkin, apple or peach puree in a saucepan and bring to a boil;
Combine diluted gelatin with puree and add spices;
Pour the mixture onto a dish and put it in the refrigerator to cool overnight;
In the morning, take out the container, cut the resulting marmalade into squares or diamonds, and roll in cocoa, nuts or powdered sugar.

Pumpkin chips in the oven

These chips will be an excellent replacement for unhealthy store-bought chips, because they are not only healthy, but also tasty.

Compound:

300 grams of pumpkin;
50 grams of sugar;
spices (cinnamon, ginger, cloves, vanilla).

Cooking method:

thoroughly clean the pumpkin from seeds, skin and coarse fibers;
cut into thin slices;
roll each slice in sugar, which was previously mixed with spices;
cover a baking sheet with parchment and place pumpkin slices on it;
bake for 30 minutes at 200 degrees;
remove from the oven and let cool.

Candied pumpkin with honey

Candied fruits without sugar are healthier than their counterparts with sugar, and are prepared faster and with fewer calories.

Compound:

400 grams of pumpkin;
200 grams of honey;
100 ml water;
one unpeeled orange;
powdered sugar and spices.

Cooking method:

Peel the pumpkin from seeds and peel. Cut the orange and zest into cubes.
Pour honey into the pan, add spices, pumpkin, orange and water.
Cook all this for 15-20 minutes.
Let the pumpkin cool. Place it on a baking sheet lined with parchment paper and put it in the oven for an hour. We select the minimum temperature and select the convention.
When the dessert is ready, sprinkle with cinnamon and powdered sugar.

Homemade pumpkin candies are an excellent, and most importantly, tasty and completely safe alternative for children and adults.

Pumpkin candies are an autumn dessert that will surprise not only your family, but also the most uncomplicated gourmet. These candies, in consistency, resemble bird's milk, so they come out very soft and tender, melting right in your mouth. The finished product can be decorated with powdered sugar, cocoa or granulated sugar. They are perfect for a festive table for Halloween or other holidays. They are quite easy and quick to prepare, without taking into account the hardening time. A cup of aromatic coffee or hot tea on a cool autumn evening is just the thing. So, if you are a lover of delicate soufflé sweets, read the recipe and let's cook.

Ingredients

For the pumpkin puree:
Pumpkin 360 g;
Water 200 ml;
Sugar 50 g;
For candies:
Pumpkin puree 225 g;
Chicken protein 4 pcs.
For the syrup:
Agar-agar 8 g;
Water 75 g;
Sugar 200 g;
Powdered sugar for dusting.

Preparation

First, let's prepare pumpkin puree. If you have one ready-made, use it. Peel fresh pumpkin from seeds and crust. Cut into medium or small cubes and add to the saucepan. Pour the specified amount of granulated sugar and fill with hot water. Place on the stove to cook until the pumpkin is soft. Bring to a boil. Afterwards, reduce the heat, cover with a lid and cook until done.

About 20-25 minutes are enough for the pumpkin pieces to become soft. Almost all the liquid should evaporate completely. If a small amount of broth remains, it's okay.

Using a blender, masher or spoon, puree the mixture. Can be rubbed through a fine sieve. Cool the pumpkin puree to room temperature. To make the process go faster, place it in the refrigerator.

Place the cooled pumpkin puree into a convenient deep bowl. Add the egg whites and beat with a whisk or mixer until the pumpkin-white mass increases and thickens. While the mixture is whipping, let's make agar-agar.

Prepare the syrup in a separate pan. Add the required amount of water, add 200 grams of sugar and agar-agar. Place on the fire and cook over low heat until the sugar dissolves, constantly stirring with a wooden spatula along the bottom so that the agar does not burn.

The sugar syrup will be ready when it slowly pulls out in threads from the spatula. Once you get this result, remove from heat and cool slightly.

Add hot agar syrup to the pumpkin puree. At the same time, constantly beat with a mixer until the mass cools down. The pumpkin mass became quite airy and thicker.

Spoon the finished mixture into candy molds and leave at room temperature for 3-5 hours until completely hardened. You can use silicone molds, as long as they are not too large.

Carefully remove from the molds and sprinkle with powdered sugar. Enjoy your tea!

Healthy pumpkin candies are ready and can be stored in a glass container or paper box.

Pastilles, syrups and other sweets. We share with you our favorite recipes for simple and healthy pumpkin delicacies.

Pumpkin marshmallow

A tasty and fragrant sweet that can legally replace any candy. It doesn’t stain your hands - you can take it into your room and chew it while sitting on the sofa with a book. Pastila is stored well in a dry place, in a paper bag or glass jar.

Ingredients: 1.5 kg pumpkin pulp, 2 hard apples, 300 g honey, 1 tsp. cinnamon, 1 tsp vanilla sugar, 1 tsp. ground ginger. Refined vegetable oil - 3 tsp.

Peel and seed apples and pumpkins, cut into small pieces and simmer for 10-15 minutes with a small amount of water until softened. Drain, let cool slightly, and puree until smooth. Add spices to the pumpkin mixture, mix thoroughly, and put on low heat for 25-30 minutes so that the puree reduces a little. Add honey to the boiled mixture, stir and let cool.

Line a baking tray with baking paper so that its edges extend beyond the sides. Lubricate it with vegetable oil. Spread the pumpkin mixture over the paper in an even layer of 5-7 mm. This is convenient to do with a spatula dipped in water. It’s not a problem if excess moisture gets on the marshmallow - it will evaporate during drying. The thinner the pumpkin layer, the faster the marshmallow will dry.

You need to dry the marshmallow at a temperature of 60-80 degrees, in a slightly open oven. The process will take 5-6 hours, depending on the thickness of the layer. The marshmallow is ready when it feels elastic to the touch, without protruding drops of syrup or wet spots.

Remove the marshmallow from the baking sheet and, together with baking paper, cut it into strips. After cooling, remove the paper, roll the marshmallow into tubes and store in a jar or paper bag. If desired, you can sprinkle the tubes with powdered sugar, vanilla and cinnamon.

Pumpkin jam

Few people, having tried this jam, will guess from the first time what it is made from. This is because of the lemon, which gives the pumpkin an interesting, subtle flavor.

Ingredients: 1 kg pumpkin, 800 gr. sugar, 2 lemons, 2 pcs. cloves, 5 peas of allspice.

Cut the peeled pumpkin into cubes and simmer over low heat until softened. Add sugar, stir and cook for another 20 minutes. Squeeze the juice from the lemons and add to the jam. Throw in cloves and allspice there. Continue cooking, stirring, until thickened. Remove the cloves and pepper from the prepared jam, package it in dry, sterilized jars, and place it in a cold place for 5-7 days to let it brew.

Candied pumpkin

Absolutely natural sweetness that does not burden the waist. Raw foodists and any other sweet tooth will rejoice.

Ingredients: pumpkin - 800 g, orange - 1 piece, water - 0.5 cup, sugar - 0.5 kg, cinnamon - 1 stick.

Cut the pumpkin into 2*2 cm slices, 3-4 mm thick. Place everything in a deep enamel bowl, cover with sugar and leave overnight so that the pumpkin releases its juice. If there is not enough juice in the morning, you can add 2-3 tablespoons of boiled water. The sugar should completely dissolve in the liquid that has formed in the bowl. You can help it by stirring the contents periodically.

Remove the zest from the orange, peel it and blend with the zest in a blender. Add the syrup drained from the bowl with the pumpkin, a cinnamon stick to the orange puree, add water and boil the mixture over low heat.

Pour pumpkin into the boiling syrup, stir and let it boil without increasing the heat. Boil for 5 minutes after boiling, remove from heat and leave to steep for a day. For three days in a row, bring the candied fruits to a boil, boil them for 5 minutes and cool. After this, collect the boiled pumpkin pieces in a colander, drain the syrup and place them on parchment paper.

You can dry the candied fruits in the air, this will take 2-3 days. You can speed up the process and dry them in the oven at 130 degrees. This will take 1-2 hours. Sprinkle the finished candied fruits with powdered sugar and store them in a paper bag or glass container.

After cooking the candied fruits, an exceptionally tasty syrup remains. It can be used for sweet cereals, for fruit salads, you can pour it over buns with butter and simply eat it with tea. Store it in the refrigerator in a tightly closed jar.