Carrot Fudge

1 1/2 c Grated carrots
1/2 ts Lemon flavoring 3 1/2 c Sugar
1/2 c Sweetened condensed milk
1/2 c Water

Cook carrots, sugar, milk, and water, to soft ball stage (234 - 238 F). Remove from fire, add flavoring, and cool to room temperature. Beat until creamy. Pour into buttered pan, pat down to 1 inch depth, and when firm cut in squares. The grain is likely to be a little coarse due to the grated carrots.

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