Ingber recipe
information
This Passover carrot candy is popular in all Ashkenazic communities. Ingber means "ginger" in Yiddish.
pareve, kosher for Passover
ingredients
1 pound carrots
2 cups sugar
1/2 cup chopped walnuts or pecans
1/4 teaspoon ground ginger
2 cups sugar
1/2 cup chopped walnuts or pecans
1/4 teaspoon ground ginger
method
1. Peel the carrots, then grate them on a fine grater. Put the grated carrots and the sugar in a heavy pan, placed on a low heat. Stir the contents until the sugar has dissolved, then reduce the heat even further by putting an asbestos mat under the pot.
2. Rinse an 8 x 12-inch jellyroll pan or nonstick griddle pan under running water and keep it damp.
3. Continue to cook the carrots, stirring frequently, until the mixture is very thick, about 10 minutes.
4. Test the mixture by dropping a little into a cup of cold water; if it sets hard as it touches the water, candy is ready.
5. Remove the pan from the heat and immediately stir in the nuts and ginger.
6. Pour the mixture quickly onto the damp surface of the jellyroll or griddle pan.
7. Let candy cool until it starts to set, then score 1-inch squares with a knife.
8. Let cool completely. When the candy is cold, break it along the score lines.
2. Rinse an 8 x 12-inch jellyroll pan or nonstick griddle pan under running water and keep it damp.
3. Continue to cook the carrots, stirring frequently, until the mixture is very thick, about 10 minutes.
4. Test the mixture by dropping a little into a cup of cold water; if it sets hard as it touches the water, candy is ready.
5. Remove the pan from the heat and immediately stir in the nuts and ginger.
6. Pour the mixture quickly onto the damp surface of the jellyroll or griddle pan.
7. Let candy cool until it starts to set, then score 1-inch squares with a knife.
8. Let cool completely. When the candy is cold, break it along the score lines.
serving amount
makes 1 pound
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
