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Carrot Candiescandies, desserts, jewish 1 3/4 cup sugar water 1 lb carrots; scraped and grated 1 teaspoon ginger 1/2 cup walnuts, finely chopped 2 tablespoon lemon juice Dissolve the sugar in the water in a saucepan over low heat. Stir in the carrots, then bring to a boil. Boil for 30 minutes or until mixture is very thick. Remove from heat and stir in the giner, walnuts and the lemon juice. Pour into a greased square pan (possibly 9 inch?)Allow to cool and then cut into squares. When completely cool, remove from pan.
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