Ingredients
1000g squash
800g sugar
1 spoon of slaked lime
A bit of alum

Preparation
Peel the squash, remove seeds and pith, slice into 4cm strips; mix slaked lime with water and decant clear water to soak the squash over night.

Crush a bit of alum and boil in water; scald the squash; transfer to a sieve and sun-sry; when the squash is dry, sprinkle with water and sun-dry until squash becomes white.

Wash the squash again and drain; mix the squash with sugar in a pot and set aside overnight; cook over low heat until sugar becomes pearly; remove from heat; pick up each piece of squash with chop sticks, avoiding breaking.