Ingber (a Traditional Holiday Sweet)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | : candy, Passover | 1 | Servings | |
INGREDIENTS
| 2 | c | Finely grated raw carrots |
| 2 | c | Honey |
| 1/2 | c | Sugar |
| 2 | t | Ginger, or less to taste |
| 2 to 2 1/2 | ||
| Sugar for sprinkling |
INSTRUCTIONS
In a large saucepan, blend the grated carrots, honey and sugar very well. Cook over medium heat. When the mixture begins to boil, turn the heat down and cook until all the liquid is absorbed. Stir frequently. Remove from the heat, add the ginger and cook for 5 minutes longer. Pat out to 1/2 inch thickness on a sugared board or cookie sheet. Sprinkle sugar on top and cut into diamonds or squares. Let dry for 30 minutes to 1 hours. Remove with a spatula. Yields approx. 72 - 1 inch diamonds. Recipe by: : Posted to JEWISH-FOOD digest Volume 98 #005 by lisamontag@juno.com (Lisa Montag) on Jan 4, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 5128
Calories From Fat: 1907
Total Fat: 211.4g
Cholesterol: 636mg
Sodium: 593.8mg
Potassium: 2550.8mg
Carbohydrates: 683.2g
Fiber: 8.5g
Sugar: 668.7g
Protein: 161.8g