Carrot Candy
1 lb Carrots; peeled, cut in 1/2" chunks
1 c Sugar, plus more for sprinkling
2/3 c Fresh orange juice
1/4 c Fresh lemon juice
2 ts Ground ginger
1/2 ts Ground cinnamon
In a large, heavy-bottomed 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.
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