1 pound carrots; peeled, cut in 1/2-inch chunks
1/2 cup water
1 cup sugar, plus more for sprinkling
2/3 cup fresh orange juice
1/4 cup fresh lemon juice
2 teaspoons ginger, ground
1/2 teaspoon cinnamon, ground
In a large, heavy-bottomed saucepan, combine carrots and 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 1 cup 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.
Sprinkle a small cutting board and rolling pin with water. Turn
carrot mixture onto the board and roll into a 1/2-inch-thick
rectangle. Sprinkle generously with sugar. Let stand, covered with
cheesecloth or a towel, for 1 day, until the top feels dry. Cut into
1-inch-wide strips. Turn and sprinkle the other side of the strips
generously with sugar. Turn the strips daily, until the candy is
dry, up to 4 days.
Once the strips feel crisp, cut into 1-inch squares. Sprinkle again
Store in an airtight container for up to 1 month.
Makes about 30 candies.
Approximate values per serving: 35 calories, 0 fat, 0 cholesterol, 0
protein, 9 g carbohydrates, 1 g fiber, 5 mg sodium, 1 percent
calories from fat.