Carrot Fudge Recipe

Carrot Fudge Recipe

Ingredients:

1 and 1/2 c of carrots (young); peeled & grated
3 and 1/2 c of sugar (granulated)
1/2 c of milk; sweetened & condensed
1/2 c of water
1/2 tsp of extract (lemon)
1/2 c of walnuts; chopped

Instructions:

Prepare a saucepan with the higher sides buttered; then, place all the ingredients in a pan excluding only the extract (lemons) & nuts. Set-up another pan and grease with butter. Fill sink with half inch tepid water.

Liquefy sugar and whisk regularly using a spoon in low-level heat ’til pan’s bottom is smooth. Intensify heat into moderate level and let the mixture boil.

Using a brush immersed in warm water rinse sugar crystals forming on the mixture’s sides. Lessen heat but still simmer mixture. There is no need to whisk it. Test mixture in cold water if it becomes thick & you could hear the bubbles.

A soft ball shaped in cold water would be able to retain shape ’til the heat coming from palm flattens the ball and mixture becomes chewy. Using a thermometer, check that temperature is appropriately 234-240 degrees Fahrenheit.

Take out pan from the burner and put in sink. Put in extract, but do not blend the mixture. Allow candy to become cool.

When the mixture becomes tepid and a thin layer appears on the pan’s top, stir mixture methodically using a mixer or your own hands. Let mixture respond to stirring. Wait till fudge thickens losing sheen and becoming light-colored.

If mixed with the hands, candy would be ready if it snaps w/ each movement or waves become different if you use a mixer,preferrably electric.

If mixture turns into candy swiftly, just take out of pan and mold it using the hands. Sprinkle nuts prior to becoming fudge. Place the candy in a tight container when it cools and refrigerate it. This should make a pound of candy.

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