| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Candies | 6 | Servings | ||
INGREDIENTS
| 2 | lb | Grated carrots |
| 5 | oz | Fresh ginger root |
| 2 | lb | Sugar (white or brown, your choice) |
| 4 | tb | Powdered sugar (at least) |
| 1/2 | ts | Powdered ginger (optional for more heat) |
| 4 | oz | Slivered almonds (at least) |
INSTRUCTIONS
Peel and grate ginger root. Combine carrots, ginger root and sugar in sauce pan. Heat SLOWLY until runny. Increase heat to medium-high remembering to stir. When mixture starts becoming very thick and foamy, stir constantly or mixture will burn. Somewhere between a hard ball and crack, stir in almonds and then quickly pour onto a damp chopping board or marble top. Spread approximately 11 x 11 inches. Cool 10 minutes and then cut into 1 -> 1 1/2 inch squares Separate each piece and roll in powdered sugar. (For added zip, use a mixture of 1/2 tsp. powdered ginger to 4 tbs. of powdered sugar.) When cool, place in a glass apothecary jar with a little From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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