2 cups grated carrots
3 ½ cups white sugar
2 tsp ground ginger (even topped)
1 cup water
1 ½ cup fine coconut
2 tbsp butter
Boil carrots, sugar, water & butter for 20 minutes. Stir continuously. Remove from stove. Stir in the ginger & coconut. Stir continuously till nearly cold. Pour in greased plate and cut into squares when cold. (Or small muffin pans)
Recipe: Cook with Inspiration - Alta Smit Photo: Alma Pretorius
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