:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/3bumvCgxc1lMDiRABbeB/8131894801baaeed766af5d66ec454.png "How to make angel hair")
Source: YouTube
How to make angel hair
This is one of my favorite recipes since childhood. It offers a delicious sweet flavor and smooth texture that translates into a wonderful ingredient to add to your pies or simply to enjoy as a dessert on its own. In my experience, the hardest part of making angel hair is the patience it takes to slow cook it and allow the pumpkin to caramelize properly. But the reward is definitely worth it.
Ingredients
- 2 kg Citron squash
- 11⁄2 kg sugar
- 1 lemon (peel)
- 1 branch cinnamon
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Directions
As a first step, wash the pumpkin well, dry it and chop it into several pieces. Don't forget to remove the seeds and hard parts (it is advisable to use a large, sturdy knife for this, as the skin of the pumpkin can be quite hard).
Immerse the pumpkin pieces in boiling water and leave them there for about 15 minutes. This step will help to peel the flesh off the pumpkin shell more easily.
Once the chunks are ready, carefully remove the peel and begin grating the flesh of the pumpkin with a large-hole grater. You should get a texture similar to strands, hence the name angel hair. Place the grated pumpkin in a large pot, add the sugar, lemon peel and cinnamon.
Cook over very low heat for at least an hour and a half, stirring occasionally. It is best not to rush this step to get the ideal sweetness and texture; besides, cooking over high heat can cause it to burn.
The angel hair is ready when you see that it has taken on a crystal appearance and all the liquid has evaporated. Let it cool before storing or using.
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