MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Carrot Candy
  Categories: Candies, Desserts, Harned 1994, Jewish, Vegetables
       Yield: 1 batch
       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
   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.  Formatted by Cathy Harned.