Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 1 cup granulated sugar
- 1/2 cup water
- 1 cup pureed pumpkin
- 3 cups shredded sweetened coconut
- 1/2 tsp ground cinnamon
- 60 dried tart cherries
- 8 ounces white chocolate
- 2 tsp ground nutmeg
Preparation:
1. Combine the sugar and the water in a medium saucepan over medium-high heat and bring to soft-ball stage (235 F).
2. Once the proper temperature is reached, stir in the pumpkin and the coconut.
3. Continue stirring for approximately 10 minutes, until the mixture clumps together in the center of the pan and the pumpkin has turned a translucent dark orange.
4. Remove from the heat and spoon into a large bowl. Let the pumpkin come to room temperature, and then refrigerate overnight to allow the mixture to set up.
5. Prepare a cookie sheet with aluminum foil.
6. Temper the white chocolate.
7. Scoop up a one-inch ball and flatten it slightly between your palms. Place a dried cherry in the middle of the flattened candy, and bring the sides of the candy over the cherry, pinching closed at the top.
8. Roll the candy briefly in your hands once more to round it out. Dip the candy in the melted chocolate using a dipping tool or two forks.
9. Place the dipped candy on the aluminum foil-lined baking tray, and place the finished candies in the refrigerator to set, about 30 minutes.
10. Once set, sprinkle the tops with a very sparse dusting of nutmeg.
