Yields: 50 candies
- 1 cup Pureed Pumpkin
- 1 cup Sugar
- 2 cups Unsweetened Grated Coconut
- 1/4 tsp. Cinnamon
- 1/3 tsp. Ground Cloves
- Cook all together, stirring constantly until the mixture is thick, or until it reaches the medium-ball stage (238° – 245° F.).
- Turn onto a buttered platter to cool.
- Shape into small balls and sprinkle with powdered sugar.
- Set in paper bonbon cups.