A CALABASH (Crescentia cujete) CANDY COMPOSITION

Abstract

A calabash candy composition is disclosed to provide a sugar-free hard candy formulation suitable for individuals requiring controlled sugar intake, resolving the heavy reliance on refined sugars in conventional confectionery. The composition comprises four ounce of calabash fruit (Crescentia cujete) extract, one ounce of blue ternate flower (Clitoria ternatea) extract, and eight ounces of monk fruit (Siraitia grosvenorii) sweetener. The composition is made by boiling and clarifying the calabash fruit, mixing the extract with the monk fruit sweetener and blue ternate extract, and cooking the mixture until it reaches a hard-candy stage before molding and cooling. The resulting utility model yields a naturally sweetened hard candy utilizing underutilized functional plant resources