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

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.