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CARROT CANDY Yield:
About 30 candies.
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Ingredients:
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- 1 lb Carrots; peeled, cut in 1/2" chunks
- 1 cup Sugar, plus more for sprinkling
- 2/3 cup Fresh orange juice
- 1/4 cup Fresh lemon juice
- 2 tsp Ground ginger
- 1/2 tsp Ground cinnamon
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Directions:
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- 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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Source: ELAYNE
COHEN
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FOOD