| 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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