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INGREDIENTS

2 ts Ground ginger
1/4 c Fresh Lemon Juice
1 lb Carrots; peeled, cut in 1/2"
2/3 c Fresh orange juice
1/2 ts Ground cinnamon
1 c Sugar; plus more for

Servings

INSTRUCTIONS

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, 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.) 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. JEWISH-FOOD digest 245 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

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Carrot Candy

2 ts Ground ginger 
1/4 c Fresh Lemon Juice 
1 lb Carrots; peeled, cut in 1/2" 
2/3 c Fresh orange juice 
1/2 ts Ground cinnamon 
1 c Sugar; plus more for

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, 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.) 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.    JEWISH-FOOD digest 245    From the Jewish Food recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (20g)
Recipe Makes: 30 Servings

Calories: 2
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.1mg		0 %
Potassium 8.5mg		0 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.5g
Protein 0g		0 %
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Calories per serving: 2

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