SC - Carrot candy (recipe)

[Robin Carroll-Mann]

I was pleased with this one.  Simple, tasty, and no candy thermometers 
required.

Source: Diego Granado, _Libro del Arte de Cozina_ (Spanish, 1599)
Translation and redaction: Lady 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 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 and 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.

I made two batches.  On the second one, I misjudged the lines on my 
measuring cup and while trying to pour 1/2 liter of honey, used 
something closer to 2-3/4 cups.  The resulting candy was tasty, but a 
bit gooey to pick up.  The first batch, with the correct honey-carrot 
proportions, produced something firmer.

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.

The spices could probably be increased to 1 teaspoon each, for a 
stronger flavor.

Candy pieces left out on the counter overnight were a little drier and 
firmer the next day.  I do not know yet how long this confection will last, 
but I suspect it should keep for a while.  It might eventually become 
chewey, like a fruit leather, but my guess is that it would take a long 
while to become inedible.


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