Place 2 cups of sugar and the water in a saucepan and heat gently,
stirring, until the sugar has dissolved. Add the pumpkin cubes and cook
10-15 minutes until just tender. Remove the pumpkin with a slotted spoon
and reserve. Boil the remaining liquid until it has reduced by half.
Pour the syrup into a bowl, add the pumpkin, cover, and set aside 6
hours.
Place a wire rack over a baking sheet. Drain the pumpkin, reserving the
syrup, and place on wire rack. Coat the pumpkin with the remaining syrup
every hour until all the syrup is used. Leave the pumpkin in a warm
place 24 hours to dry.
Toss the pumpkin cubes in the remaining sugar or, for extra sparkle, in
colored sugar crystals. Pack into small boxes, tie with ribbon or string
and label. The candied pumpkin will keep for 2 weeks.
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