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.