Recipe - Carrot Candy

1 pound Carrots; peeled, cut in 1/2"
chunks
1 cup Sugar; plus more for
sprinkling
2/3 cup Fresh orange juice
One fourth cup Fresh lemon juice
2 teaspoon Ground ginger
One half teaspoon Ground cinnamon

From: elayne@usa.pipeline.com (Elayne Cohen)

Date: Tue, 9 Jul 1996 22:35:33 GMT
The color of carrots symbolizes prosperity.

In a large, heavybottomed saucepan, combine carrots and l/2 cup water.
Bring to a simmer over low heat; cover and cook slowly until soft, about 30
minutes. With a potato masher, mash the carrots and any remaining liquid.
Stir in sugar, orange juice and lemon juice. Return to a simmer over low
heat and cook, stirring constantly, until a thick paste forms, 50 to 60
minutes. Stir in ginger and cinnamon. Let stand until cool enough to
handle.

Sprinkle a small cutting board and rolling pin with water. Turn carrot
mixture onto the board and roll into a l/2" thick rectangle. Sprinkle
generously with sugar. Let stand, covered with cheesecloth or a towel, for
one day, until the top feels dry. Cut into 1" wide strips. Turn and
sprinkle the other side of the strips generously with sugar. Let stand,
covered with cheesecloth or a towel, for another day. Turn the strips
daily, until the candy is dry, up to 4 days. After the strips feel crisp,
cut into 1" diameter squares. Sprinkle again with sugar. (Store in an
airtight container for up to 1 month.) Yield: About 30 candies.

Nutritional information per serving: 34 calories; 0 g protein; 0 g fat; 9 g
carbohydrates; 5 mg sodium; 0 mg cholesterol.

Posted by Al Rice of Alaska.

JEWISHFOOD digest 245

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
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