This Passover carrot candy is popular in all Ashkenazic communities. Ingber means "ginger" in Yiddish. pareve, kosher for Passover
- 1 pound carrots
- 2 cups sugar
- 1/2 cup chopped walnuts or pecans
- 1/4 teaspoon ground ginger
- 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.
- Rinse an 8 x 12-inch jellyroll pan or nonstick griddle pan under running water and keep it damp.
- Continue to cook the carrots, stirring frequently, until the mixture is very thick, about 10 minutes.
- 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.
- Remove the pan from the heat and immediately stir in the nuts and ginger.
- Pour the mixture quickly onto the damp surface of the jellyroll or griddle pan.
- Let candy cool until it starts to set, then score 1-inch squares with a knife.
- Let cool completely. When the candy is cold, break it along the score lines.
makes 1 pound
Calories: 2078 kcal
Carbohydrates: 451 g
Protein: 9 g
Saturated Fat: 3 g
Sodium: 317 mg
Potassium: 1669 mg
Fiber: 18 g
Sugar: 423 g
Vitamin A: 75805 IU
Vitamin C: 27 mg
Calcium: 189 mg
Iron: 3 mg