Recipe - Passover Carrot Candy

2 pound Grated carrots
5 ounce Fresh ginger root
2 pound Sugar (white or brown, your
choice)
4 tablespoon Powdered sugar (at least)
One half teaspoon Powdered ginger (optional
for more heat)
4 ounce Slivered almonds (at least)

Peel and grate ginger root. Combine carrots, ginger root and sugar in sauce
pan. Heat SLOWLY until runny. Increase heat to mediumhigh 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 One half 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