Recipe for cooking carrot candy

Desserts to Go with Coffee and Tea :: Candies and Confections

Carrot Candy

1 lb. carrots, peeled and cut into 1/2-in. chunks
1 c. sugar plus more for sprinkling
2/3 c. fresh orange juice
1/4 c. fresh lemon juice
2 tsp. ground ginger
1/2 tsp. ground cinnamon

In a lrg., heavy-bottom saucepan, combine carrots and 1/2 c. water. Bring to a simmer over low heat; cover and cook slowly until soft, about 30 mins..

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 mins.. Stir in ginger and cinnamon. Let stand until cool enough to handle.

Sprinkle a sm. cutting board and rolling pin with water. Turn carrot mixture onto the board and roll into a 1/2-in. 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-in. 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-in. squares. Sprinkle again with sugar. (Store in an airtight container for up to 1 month.)

Makes approximately about 30 candies.

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