Recipe repost: Carrot candy ( was Re: SC - New toys)

[harper at idt.net]

And it came to pass on 15 Dec 00, , that Olwen the Odd wrote:

> > carrot candy

> Recipe please...

Sorry, I didn't mean to be a spoon tease.  I posted this one back in 
February.

Source: Diego Granado, _Libro del Arte de Cozina_ (Spanish, 1599)
Translation & redaction: Brighid ni Chiarain (Robin Carroll-Mann)

ZANAHORIA RALLADA -- Grated Carrot

You must clean the carrot of its peel, and then wash it, and grate it 
with a knife.  And set it to cook in a kettle of water which has first 
been brought to a boil, and cook it a little while, and then set it 
aside and squeeze it.  And have clarified honey and cast the carrot 
into it, and let it cook slowly, until it absorbs the syrup.  And cast 
in the pinenuts.  And it must be one azumbre of honey to six 
pounds of carrots, and when they are cooked cast in a little 
cinnamon, and ginger.  And cast them into your box, and if you 
must decorate it, it must be with pinenuts.  


Carrot Candy

1-1/2 pounds carrots (weight after peeling and trimming)
1/2 liter honey (2 cups + 2 tablespoons)
3/4 to 1 teaspoon ground cinnamon
3/4 teasooon ground ginger
up to 1 cup pinenuts (or as desired)

Grate the carrots finely.  Bring a large pot of water to boil over high 
heat. Add the carrots, return to a boil, and cook until tender, about 
8-10 minutes.  Remove and discard any scum which forms on the 
surface.  Drain the carrots into a strainer or colander lined with a 
tea towel or several layers of cheesecloth.  When it is cool enough 
to handle, squeeze as much liquid as possible out of the carrot 
pulp.  

Place the honey in a medium saucepan.  Bring it to a simmer over  
medium-low/medium heat.  Add the carrots and mix well.  Simmer 
gently, stirring frequently.  Do NOT boil.  In about 20 minutes, the 
mixture will begin to thicken and clump together.  At this point, you 
should stir constantly.  Cook until the carrots have thoroughly 
absorbed the honey, about 30 minutes.  

Remove from heat.  Add spices, stirring well.  Mix in pinenuts.  
Spread the mixture as evenly as possible onto a well-greased pan 
or baking sheet, about 1/2-inch deep.  To smooth the top, lay a 
piece of waxed paper across the candy and stroke gently with a 
spatula or the back of a large serving spoon.  Remove waxed paper 
and allow to cool.  If desired, decorate the top with pinenuts.  

Cut into small squares or shape into balls.  If you leave them 
exposed to air for a few days, turning occasionally, they will dry a 
bit on the outside and be less sticky to handle.  Store in a tightly-
closed container in a single layer, or with waxed paper between 
layers.

Notes:

An "azumbre" is a medieval Spanish measurement equivalent to 
approximately 2 liters.

I grated the carrots in my Cuisinart by using the shredding disc, 
then finely chopping the shreds with the steel blade.  I think the 
finest side of a box grater would also work.  And, of course, you 
can use a knife.  

I used a non-stick pan, which made removing the cooked mixture a 
lot easier.  

The pinenuts can be added in whatever quantities are 
desired/practical.  One cup makes a fairly nut-dense candy, and I 
think the nut taste nicely complements the intense honey flavor.  
The original recipe does not specify amount, and using less will not 
cause problems.  I get pinenuts at Costco for $8/pound, but if you 
are limited to those absurdly expensive little jars, then just use a 
token amount on top for decoration.  


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net