Purchased sweets or homemade candied fruits? There are few benefits from factory sweets, but everyone can do it independently, with love and soul in a slow cooker, everyone can.

Pumpkin tsukats in a slow cooker

In order not to spend money on buying sweets in supermarkets, to worry what they are made of, let's make together in a multicooker tsukata from pumpkin. This autumn vegetable deserves praise, as the pumpkin contains many valuable components: fiber, vitamins and minerals. The calorie content of the finished product is low, approximately 100 g of finished centers, about 150 calories will be released. So those who follow their figure can eat such zuccats.

Let's get to work and prepare the following ingredients:

• ripe pumpkin - 1 kg;
• sugar - 0.5 kg.

Cooking process:

1. First you need to choose the most ripe, most juicy and beautiful pumpkin. To make the centers fragrant and tasty, choose an underground root crop of bright orange coloring.
2. The process of preparing pumpkin for the preparation of centers: wash the pumpkin, remove the core, cut into slices to get rid of the peel. If it is thin, you can leave it, only then you need to thoroughly wash the pumpkin. And if dense and thick, it is best cut off with a sharp knife.
3. Cut the vegetable into pieces of the same size. This is a very important and responsible part of the task, try to do everything so that the pieces are the same. If the size of future centers is different, then this may affect the final result. Some pieces of pumpkin will prepare faster, others will still languish in a slow cooker. And so it should not be.
4. Fold the blanks in the bowl, pour sugar, you can close the lid and leave the pumpkin in this state for about 6 hours. It is more convenient to do everything in the evening, so that the pumpkin is infused during the night and then you could immediately start work. Or do everything in the morning, then leave for a day and end the work you started in the evening.
5. Why is it necessary for the pumpkin to stand in a slow cooker at night? This is necessary in order for it to let the juice and then it can be boiled in the "baking" mode for 40 minutes.
6. Do not be lazy, move the pumpkin every 5 minutes to prepare evenly.
7. Disconnect the device completely, leave until completely cooled. Then another cycle - they boiled for 20 minutes, completely cooled. Again the final cycle - boiled and cooled. That's all, the tsukats must cool completely, then they can be shifted into a dry and clean jar. And so that they do not stick together, grind powdered sugar.

And yet, how to understand that the centers in the slow cooker are already ready? The syrup should be boiled and become thick and viscous. Bon Appetit everyone!

Tzukata-mans from pumpkin in a slow cooker

Another simple way to make pumpkin center. This bright autumn vegetable has a lot of B vitamins, as well as potassium and magnesium. And these vitamins and trace elements help improve the functioning of the heart muscle, strengthen blood vessels and even cheer up. Such a healthy snack can be put in a handbag so that there are always delicious and healthy sweets at hand. According to this recipe, the centers are tight and dense, like pebbles.

The list of everything necessary:

• sugar - 450 g;
• peeling pumpkin - 1 kg;
• water is a glass.

Prepare for sprinkle:

• cinnamon - half a teaspoon;
• sugar powder - 2 tbsp;
• vanilla to taste;
• starch - half a teaspoon.

Preparing a delicious pumpkin dessert:

1. Wash the pumpkin, clean, cut into the same size cubes.
2. Pour sugar into the multicooker bowl, strictly according to the recipe, add water. Boil sugar syrup in the "soup" or "steam cook". Do not cook for a long time when the syrup begins to boil - pour the cubes, mix and then you need to switch the device to another mode. We will prepare further in the "baking" mode for half an hour.
3. At the end of the program, turn off the device completely, give the tsukatam the opportunity to completely cool. Do not accelerate the natural process of cooling.
4. The oven will help to bring to the readiness of the center. It is necessary to lay out the centers on the parchment sheet and just dry them in the oven on a very low heat. The temperature is 110-130 degrees, the drying time is 4 hours with the door open (we open and make a small gap so that there is ventilation).
5. While the centers are dried, we do it: in the bowl we connect all the components and when the centers cooled, it will remain to be weighed in this mixture and put them in a jar. It’s so easy and easy to cook pumpkin tsukats in a slow cooker.

Fragrant pumpkin couture in a slow cooker

And although the preparation of centers will need to spend almost the entire weekend, but the efforts will not be spent in vain. And all because the centers are tasty and healthy. They can even be given even to children, only a little to replace store sweets. According to this recipe, the centers are more fragrant and soft.

To prepare a delicious dessert, take:

• a piece of pumpkin - 1 kg;
• sugar-sand-0.6 kg;
• water - 150 ml;
• average juicy orange;
• korza - a wand or powder half a teaspoon;
• sugar powder - approximately 2 tbsp.;
• lemon juice - 1 tbsp. Or citric acid - half a teaspoon.

Preparation of centers at home:

1. The autumn vegetable must be washed and dry, cut into 2 parts to remove seeds and fibers, and then divide each soul mate into equal parts.
2. Cut the skin with a sharp knife, cut the pumpkin into the bar or squares of the same size. It is important that the centers are the same size, then the final result will be the same as expected.
3. Choose a bright orange pumpkin so that the centers are beautiful. Cubes need to be folded into a bowl of multicooker in layers: a layer of pumpkin, a layer of sugar and so on. It should turn out at least 6 layers.
4. The pumpkin needs to be left in a slow cooker at night, and in the morning, when she lets the juice, continue to prepare centers.
5. Preparation of an orange: wash, dip for a couple of seconds in a bowl with boiling water, and then cut into slices of the same size. Do not try very much, since we will grind an orange in a blender to get a gruel.
6. The pumpkin put the juice, you need to push it to a colander to separate the syrup. We will cook syrup with the addition of water and orange, as well as citric acid and cinnamon (in any form).
7. Cook in the "soup" or "porridge", you need to wait for the syrup to boil, boil for 5 minutes and removing the foam. It is undesirable to mix.
8. Turn off the slow cooker. The syrup needs to be completely cooled, put a pumpkin. Turn on the slow cooker in the "Soup"/"double" mode so that the syrup boils quickly. Boil the pumpkin for 15 minutes, turn off the device. Leave the centers in the slow cooker until completely cooled.
9. Boil again in the same mode for a quarter of an hour. Leave in the slow cooker until completely cooled.
10. The third time boil the centers, leave to cool and, after complete cooling, almost ready -made zuckets must be freed from excess fluid. To do this, use a colander to push the pumpkin. Fucking excess fluid - do not pour it, this delicious and aromatic syrup can be used to impregnate biscuit baking.
11. You will need a baking sheet that needs to be covered in one layer parchment. Put the centers in one layer so that they do not come into contact with each other. Turn on the oven by setting a temperature of 130 degrees, dry for an hour. Cool and put in a jar.
12. So that the zuccats do not stick together during storage, they need to be wrapped with powdered sugar. Store in a tightly twisting container so that moisture does not get inside. Then the tsukats will be like you just prepared them.

Pumpkin zuckets with honey and chocolate in a slow cooker

And these centers fly apart like hot pies, as they turn out so delicious as chocolate sweets that are sold in the store, only much better.

Prepare for centers:

• pumpkin - 1 kg;
• sugar - 5 glasses;
• water - 3 glasses.

To prepare the glaze:

• sugar - 8 tbsp.;
• butter - 70 g;
• cocoa in powder - 3 tsp. (can be with a slide);
• milk - 4 tbsp.;
• honey - half a teaspoon.

Cooking process:

1. We clean the pumpkin, cut the peel, cut into large pieces, since the centers will be a little obscure and decrease when drying.
2. We cook from water and sugar in a slow cooker in “soup” mode, sugar syrup.
3. When the syrup boils, pour pieces of pumpkin, in the same program we cook the pumpkin until the syrup boils, then leave it until the night until it cools completely.
4. In the morning, we boil the pumpkin again, waiting for the syrup to boil, set aside to cool completely. And so 3 or even 4 times, until the syrup begins to stretch, and pieces of pumpkin will decrease in size.
5. Then you need to throw the pumpkin on a colander to get rid of excess syrup. Next, we will dry the centers in the oven on a very low heat.
6. Set a minimum temperature, you can even slightly open the oven door so that there is an air flow. Dry centers for about 3 hours, periodically checking.
7. How to find out if the pumpkin is ready? Take out a few pieces and squeeze your fingers, the centers should be solid. And outwardly, they will look like marmalade, and with proper cooking they should be covered with a crust and become matte.
8. Deads are icing from sugar, cocoa, milk and other products: we lay the centers on parchment, water chocolate icing and leave until completely cooled. About half an hour is allocated to this process.

Pumpkin zuckets in multicooker without sugar

How without sugar? Is it really possible to make zuccats without sugar? Yes, this is possible, so let's all prepare zuccats together without adding sugar. There are 2 cooking options, consider both to choose the one you like.

Ingredients for work:

• pumpkin - 0.5 kg;
• cinnamon in powder - 1/3 teaspoon;
• fructose - 45 g (but it is possible without it);
• water - 500 ml;
• honey - 55 g.

How to prepare dessert:

1. Accelerated cooking process: cook the pumpkin in large pieces in water in a slow cooker (“Soup” or “Steam” mode), 15 minutes. During this time, the pumpkin will not become soft, but it will not be as solid as fresh. Just what we need to cut a bright vegetable into pieces of the desired size after cooling.
2. Cook syrup from water and fructose with the addition of honey. When the syrup boils, lower the pumpkin, boil for 15 minutes, pour into the saucepan and leave it overnight so that the pumpkin cooled.
3. In the morning, cover the baking sheet in the parchment, lay out pieces of pumpkin (pre -throw the pumpkin on a colander to get rid of excess syrup).
4. There are few pumpkins, you can dry in a microwave or still in the oven at a minimum.
5. The second option is the simplest, but without fructose. All other ingredients remain. You need to cook pieces of pumpkin in water with the addition of cinnamon and honey, cool and throw it on a colander. Then dry in the oven.

Pumpkin zuckets in a multicooker of long -term storage

We cook tsukati from pumpkin according to this recipe in order to save for the whole winter. But, most likely, for a long time they still will not lie, because delicious centers quickly end. You can store blanks in the basement, like all other jars of jam, jam, etc.

• pumpkin pulp - 1 kg;
• small sugar - 450 g;
• glass of water;
• any citrus fruit (lemon or orange).

Cooking sequence:

1. The prepared berry must be cut into squares, cook in water with sugar.
2. When the syrup boils, remove the zest from the orange/lemon, squeeze the juice into the syrup. If the seeds and the pulp gets - it’s not scary, then the syrup will need to be filtered.
3. There are very few liquids, so do not boil the syrup. 3 entry of 10 minutes - enough. This method will allow you to get transparent pieces of pumpkin.
4. Strain the syrup through a colander, put the pumpkin tightly into the jars, pour pre -filled syrup and roll up with lids. When the jars have cooled, send it to a cold place for storage.

Housewoman Note or how to cook delicious pumpkin couts in a slow cooker

To cook centers much tastier and useful than those sweets that are sold in stores, you need:

• give a pumpkin the opportunity to let the juice. Therefore, sugar was covered, leave the pumpkin in sugar for 3-8 hours, as much as you have free time;
• choose a bright orange vegetable, juicy and ripe. The juicier the pumpkin will be, the tastier it will be, which means that the centers will also be tasty;
• if the multicooker has a “multi -car” function, prepare in this program. First set the timer by 100 degrees, then reduce the temperature to 85;
• you need to cook a pumpkin with an open lid;
• make sure that the pumpkin does not break up when cooking. Different varieties of pumpkin require an individual approach. Therefore, from the moment of boiling, count for 4 minutes, then follow the cooking process;
• ready -made centers should not be sticky. That is, they should not stick to the fingers, but slightly stick to the teeth - this is the norm. And the centers should be dry.

Good luck in preparation!