Candied Carrot Strips Recipes
SWEET CANDIED CARROTS
These tender, vibrant carrots have a buttery glaze and a mild sweetness. It's a simple dish, but it sure makes carrots seem special.-P Lauren Fay-Neri, Syracuse, New York
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.
Nutrition Facts : Calories 125 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 174mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein.
CANDIED CARROT CURLS
These edible ribbons of candied carrots add a touch of whimsy to this stunning carrot layer cake. The secret to the 'spring' in their step is an everyday kitchen utensil: a wooden spoon! While the carrot strips are still warm from being candied in the oven, wrap them around the spoon handle to create perky spiralized toppers for cakes and cupcakes.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h35m
Yield Enough to decorate one 8-inch cake
Number Of Ingredients 2
Steps:
- Peel carrots into thin strips. In a saucepan, bring sugar and 3/4 cup water to a boil, stirring until sugar dissolves. Stir in carrots; reduce heat to medium-low and simmer until very soft, about 20 minutes. Let cool in syrup 10 minutes. Drain.
- Preheat oven to 225°F. Arrange strips in a single layer on a wire rack set inside a rimmed baking sheet. Bake until tacky but no longer wet, 30 to 40 minutes.
- Working quickly, spiral carrots around the handle of a wooden spoon (or your finger), and sprinkle with sugar to coat. (If strips harden before you curl them, bake for a few minutes to re-soften.) Let stand on a wire rack until crisp and dry, about 1 hour.
CANDIED CARROT CURLS
These sweet ribbons are the perfect way to turn carrot cupcakes into edible presents.
Provided by Melissa Roberts
Categories Side Bake Hanukkah Kid-Friendly Carrot Fall Winter Boil Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 15 garnishes
Number Of Ingredients 5
Steps:
- Peel layers from carrot lengthwise on one side with peeler until you begin to get wide slices. Peel wide strips, reserving them, until you get about 15 (there will be a few extra).
- Bring water and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Add wide carrot strips and simmer, uncovered, 15 minutes. Strain through a sieve into a bowl, discarding syrup. Let stand 15 minutes.
- Preheat oven to 225°F with rack in middle.
- Line a large baking sheet with nonstick liner, then arrange candied carrot slices flat in 1 layer on sheet. Bake until dry but still flexible, about 30 minutes. (Leave oven on.) Wind carrot strips, 1 at a time, around end of handle of a wooden spoon in a loose spiral, then slip off each curl and return, seam sides down, to lined baking sheet.
- Return curls to oven to dry until crisp, 30 to 45 minutes more. Cool completely on baking sheet.
CANDIED CARROT STRIPS
Use these colorful carrot strips to decorate our Carrot-Ginger Layer Cake. Martha made this recipe on "Martha Bakes" episode 712.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Decorates one 8-inch layer cake
Number Of Ingredients 2
Steps:
- Using a mandoline, slice carrots lengthwise into 1/8-inch-thick strips and set aside.
- In a small stockpot, combine 4 cups sugar and 2 cups water. Place over high heat and bring to a boil, brushing the sides of the saucepan with cold water to prevent the sugar from crystallizing. Add carrots and reduce the heat to medium. Cook until carrots are translucent, about 25 minutes.
- In another small stockpot, combine the remaining 3 cups sugar with 1 cup water. Place over high heat, and bring to a boil, brushing the sides of the saucepan with cold water to prevent the sugar from crystallizing. When the sugar has completely dissolved, remove from heat. Use a slotted spoon to transfer candied carrots from the syrup in which they boiled to this new sugar syrup. Let stand until completely cooled; discard the old syrup. Transfer carrots and new sugar syrup to an airtight container and store, refrigerated, up to 3 days.
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