Friday, May 17, 2013

Dulce de Lechoza, Candied Papaya

My mother always made this around Christmas time and it is associated with that time of year in Puerto Rico.
The scent takes me back to that time. I used to watch my mother make it. She loved this stuff so much and so did I.
I found the recipe in her old cook book but it didn't have the ingredients she used to add, like cloves and cinnamon and brown sugar. So this version is my mothers version. I hope you all enjoy this sweet delicacy as much as my mom did.
This is the first time I ever attempt making this. I never made it around Christmas cuz I couldn't find green papayas but I found some now! So here you go :D


2 lbs sliced Green Papaya (remove the seeds)
2 liters of water
1 cup sugar
1 cup of brown sugar
3 cinnamon sticks
1 1/2 tsp cloves
1 dash of salt
1 tsp of vanilla
Add all the ingredients into a large pot, simmer on medium high heat covered for 30 minutes, then cook on low heat for 1 hour to 2 or until the papaya is very tender and the water is reduced to a thick sugary consistency. Stir occasionally. Sprinkle a dash of salt, add vanilla. Use a candy thermometer it should read 222 degrees.
Let cool, store it inside a mason jar, or air tight container.

Tastes delicious cold!

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