Carrot Fudge

If you love carrot cake, you'll love this recipe!

1 1/2 cups peeled and grated young carrots
3 1/2 cups granulated sugar
1/2 cup sweetened condensed milk
1/2 cup water
1/2 teaspoon lemon extract
1/2 cup chopped walnuts

Butter upper sides of a 3-quart saucepan; measure all ingredients except lemon extract and nuts into the saucepan. Grease and line a 12 x 5-inch pan. Put 1/2 inch of water into the kitchen sink.

Dissolve the sugar, stirring constantly with a wooden spoon over low heat until the spoon glides smoothly over the bottom of the pan. Increase heat to medium and bring to a boil.

Wash down any crystals that may have formed with a pastry brush dipped in hot water, using as little water as possible. Clip a candy thermometer to the side of the saucepan. Reduce heat while retaining boil. Stir no more than necessary. Test is ice water when mixture thickens and bubbles become noisy. A ball, formed in ice water, should hold its shape until heat from your hand begins to flatten it, and it should be slightly chewy. The temperature will be approximately 234 degrees F to 240 degrees F.

Remove saucepan from heat and place it in the sink. Add lemon extract without stirring, then allow the fudge to cool.

Stir when lukewarm and skin forms on top (110 degrees F). Stir fudge thoroughly but not vigorously either by hand or with an electric mixer. Pause frequently to allow fudge to react. Watch for fudge to thicken, lose its sheen, become light in color or streaked with lighter shades, give off some heat, and suddenly stiffen. If mixing by hand, fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct; by food processor, fudge will flow sluggishly back to center when processor is stopped. If the fudge candies too quickly, just spoon it out and knead it with your hands. Add nuts before fudge totally candies.

Pour, score and store when cool in airtight container in refrigerator or at room temperature.

Yields 1 pound.

This recipe is easily doubled and can be frozen.