Description
I’ve been wanting to make these ever since I saw them in Gourmet over two years ago. They turned out to be better than I imagined. Sweet, crispy, and fun!
Ingredients
2 large and fat carrots
1 cup water
1 cup sugar
Instructions
1. With a mandolin or vegetable peeler, peel thin layers lengthwise.
2. In a small to medium saucepan, bring water and sugar to a boil. Stir until all the sugar has dissolved. Add carrot strips and simmer, uncovered for 15 minutes. Strain and discard syrup. Let rest for 15 minutes.
3. Preheat oven 225 degrees F.
4. Line two large baking sheets with parchment paper. Place candied carrots and bake for 30 minutes. If curling carrots, roll into a loose spiral. Return curl to baking sheet, place seam side down, and bake for another 30-45 minutes or until crisp and dry.
5. Cool completely on baking sheet.
6. Garnish cake right before serving.
Notes
Can be made 5 days in advanced and kept in an airtight container.
Adapted from Gourmet.
Keywords: candied carrots, gourmet magazine, carrot cake decoration