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🍽️ Chocolate-Coated Candied Pumpkin Sticks

77 kcal · 150 min · 4 servings

Ingredients

• 400 g pumpkin flesh (firm, fresh, peeled)
• 350 g cane sugar
• 50 g grape sugar
• 2 tbsp ginger powder
• cinnamon (1 tsp each, ground)
• pimento (1 tsp each, ground)
• cloves (1 tsp each, ground)
• nutmeg (1 tsp each, ground)
• 150 g dark chocolate coating

Instructions

1. 1. Cut the pumpkin flesh into sticks about 4 cm long and 1 cm wide.
2. 2. Bring 250 ml of water to a boil in a pot.
3. 3. Add the pumpkin sticks to the boiling water and cook them for 7 minutes (this is called blanching).
4. 4. Lift the pumpkin sticks out with a slotted spoon and let them drain.
5. 5. Stir the cane sugar and grape sugar into the remaining cooking water.
6. 6. Sprinkle the pumpkin sticks with the spices.
7. 7. Let the syrup and the pumpkin sticks stand separately and uncovered at room temperature for 12 hours.
8. 8. Boil the syrup down until it becomes thick.
9. 9. Pour the hot syrup over the pumpkin sticks.
10. 10. Let the sticks soak in the syrup for 24 hours.
11. 11. Drain the syrup and boil it down to a thick consistency again.
12. 12. Pour the thick syrup over the pumpkin sticks again.
13. 13. Let the sticks soak in the syrup for another 24 hours.
14. 14. Place the pumpkin sticks on a wire cooling rack.
15. 15. Let the sticks air-dry for about 24 hours.
16. 16. Cut the coating chocolate into small pieces.
17. 17. Melt the chocolate pieces in a hot water bath.
18. 18. Dip half of the pumpkin sticks into the melted chocolate.
19. 19. Let the excess chocolate drip off for a moment.
20. 20. Place the chocolate-coated sticks on baking paper and let them dry.

Nutrition per serving

• kcal: 77
• Protein: 1 g · Fett/Fat: 0 g · Carbs: 17 g