In a saucepan over medium-high heat, combine sugar, the water, and clove. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer 10 minutes, stirring occasionally. Remove from heat, stir in brandy, and cool to room temperature. Serving Ideas : Pour over Baked Halvah Recipe by: Cole Publishing Group Recipe Collection Posted to JEWISH-FOOD digest Volume 98 #017 by email@example.com (Lisa Montag) on Jan 10, 1998
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|Serving Size: 1 Serving (44g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.4mg||0 %|
|Potassium 1.9mg||0 %|
|Total Carbohydrate 33.5g||10 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 33.5g|
|Protein 0g||0 %|
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Calories per serving: 131
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