RFCJ RECIPE ARCHIVE
Posted by : Wendy Baker Candy: Imber - pareve
Ina (clas3@pig.net) wrote: : My grandmother used to make a candy for Passover with honey chopped walnuts : and Matzo farfel. I don't remember the name that she called it. Does : anyone know what this is called and most important how to make it. I would : appreciate any information I could get. Thanks a lot. I wondered how long it would take for this to come up on this list. It was the first recipe I ever posted to a food list some years ago. My mother, grandmother , great grandmother and for all I know, many generations back in Russia made this candy they called "imber". I still carry on the tradition making a triple recipe and sending it round to various relatives. Imber-Passover Candy Ingredients: (can be doudled or tripled easily) 2 lb honey (don't use Americas Choice, it has no flavor.) 3 1/2 glasses (approx8 -12 oz each) farfel 1 glass chopped hazelnuts (+ more for sprinkling) ginger 1/4 C water Method: Boil honey, add farfel gradually, ginger to taste, then nuts. Brown on a big light then add little water brown. put on a wet board, spread and cover with nuts and ginger (that's more of these). Cool slightly then cut into diamond shapes (make parallel cuts then angle the cuts accross) The above are my mother's words from her recipe card. Some notes follow. A good amount of ginger in the pot is 1/4 oz. The longer you cook this the better the shapes but the harder on the teeth. (this can be a real filling remover if you are not careful.) As it firms up as it cools, I take it off the stove while it is still fairly soft (hard to describe-you just have to be there), as I have bad teeth and less sense of aesthetics regarding shape. This is a recipe you either love or hate. I have yet to find a neutral person. You can layer this on a plate if you put waxed paper over each layer and sprinkle the paper with more nuts. Wendy Baker
