HARD MEXICAN CANDY RECIPES

Steps:

• Mix milk, sugar, butter, salt, and vanilla in a large heavy pan and bring to boil.
• Add brown sugar and stir until it dissolves. Continue cooking and stirring mixture over medium heat until it reaches soft ball stage.
• Stir until thick enough (as for fudge). Drop by teaspoonful on a buttered pan or waxed paper or pour into buttered pan and cut into squares.

Steps:

• Cut pumpkin in half, remove seeds and as much of the "stringy stuff" as you can, and chop into pieces approximately 1-1.5 inches by 1.5-2.5 inches.
• Slice off skin, taking off as little flesh as you can.
• Measure to make sure you have approximately one quart of pumpkin pieces (either pack well into a measuring cup or fill a calibrated 1/2 gallon or 1 gallon measure to the quart line and drop in pieces until water hits the 1/2 gallon line, then drain water.).
• Put in a fairly heavy saucepan and cover with water.
• Cover, bring to a boil, and boil for 15-20 minutes.
• Drain, but save water, and place pumpkin back in pan.
• Measure water to make sure you have about 1 1/2 cups.
• Stir in packed brown sugar until smooth. Add cloves and/or cinnamon at this point, if desired.
• Pour the sugar/water syrup over the pumpkin, cover, return to a boil, and boil another 15 minutes.
• Turn off heat and let sit overnight (at least 8 hours.) This is how the pumpkin soaks up the syrup and "candies".
• In the morning (or after the 8-10 hours), return to a boil, and boil an additional 5 minutes.
• Remove from syrup with a slotted spoon and place on a tray or cookie sheet lined with waxed paper.
• Allow to dry at least 10-12 hours in a place where it will not be disturbed (if you're not going to be using the oven and haven't had it on recently, the cold oven is a great place to keep it safe.).
• Roll in granulated sugar and enjoy! Place in air-tight container to store up to two weeks.