Candied Carrots
Candied carrots make a really whimsical garnish for your carrot cake or cupcakes while adding the perfect crispy texture to your dessert! This unique crunchy topping is sure to impress even your most sophisticated guests!
Servings: 20 Carrot Curls
Calories: 799kcal
Ingredients
- 1 cup water
- 1 cup sugar
- 2 large carrots outer skin removed
- parchment paper
- cooking spray
Instructions
- Preheat oven to 225 degrees Fahrenheit
- Line a baking sheet with parchment paper and spray with cooking oil
- With a vegetable peeler, remove 15-20 long strips from the carrots
- Bring water and sugar to a boil
- Add carrot strips, reduce heat and simmer 15 minutes, watching closely so that the water and sugar mixture doesn't burn
- Drain carrot strips and allow to cool for 5 minutes
- Lay strips out in a single layer on the baking sheet, making sure they don't touch or they will stick together
- Bake for 20 minutes
- Remove carrot strips from oven
- Working quickly, wind each carrot strip around the handle of a wooden spoon, slide off, and sprinkle with sugar
- Allow carrot curls to cool for 30 minutes
- Layer between wax paper and store at room temperature in an air tight container for up to 5 days
Notes
You will need to work quickly after removing the carrot strips from the oven or the carrot strips can dry out and they won't be pliable. By removing them one at a time from the oven, it buys some time before they all dry out.
This recipe yields 15-20 candied carrot curls.
Nutrition
Calories: 799kcal | Carbohydrates: 205g | Sodium: 56mg | Potassium: 195mg | Fiber: 1g | Sugar: 202g | Vitamin A: 10190IU | Vitamin C: 3.6mg | Calcium: 20mg | Iron: 0.2mg