Ingberlach isn’t a treat you’ll typically find sold in candy shops. In some Jewish homes, grandmas fashion this sweet, spicy, sticky confection by reducing honey and ginger on the stove, then adding dried fruit and nuts.
Modern recipes incorporate other crunchy components such as matzah or grated carrots, yielding a finished product more akin to a popcorn cluster than a chewy candy. Kids can help roll the ingredients into their final form, which usually takes the shape of a little stick or ball. These simple, albeit messy, sweets don’t rely on flour or yeast, making them an obvious choice for Passover (during this weeklong holiday, observers abstain from eating leavened bread). But for a few among the older generations, eating ingberlach isn’t a substitute for a slice of cake. It’s a trip down memory lane.
Need to Know
The practice of making ingberlach has been largely preserved by Jewish communities in South Africa and the United States.