Candied Carrots

Recipe

Snack
Candied Carrots

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Recipe Data

18
Servings
25min
Prep
3hr30min
Total

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Description

Ramp up the sugar in these already sweet root veggies with a low-and-slow candying method. Great for trifles, garnishing desserts or topping yogurt, candied carrots can be kept fresh in the fridge up to a week.

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Servings and Ingredients

Ingredients
Serves 18
QuantityIngredientAdd
6 medium carrots, peeled
2 c. Hy-Vee granulated sugar
1 c. water

Things To Grab

  • 2 large rimmed baking pans
  • Parchment paper
  • Julienne peeler
  • Large saucepan
  • Paper towels

Directions

  1. Preheat oven to 200 degrees. Line 2 large rimmed baking pans with parchment paper; set aside.

  2. Cut carrots lengthwise using a julienne peeler. You should have 3 cups long thin shreds. Set carrots aside.

  3. Bring sugar and water to a boil in large saucepan, stirring occasionally until sugar is completely dissolved. Reduce heat to medium-low. Stir in carrots. Simmer, uncovered, for 10 minutes, stirring occasionally. Remove from heat; let stand 5 minutes.

  4. Drain carrots; pat dry with paper towels. (Reserve carrot-flavored syrup to use as a simple syrup in cocktails, if desired.) Spread carrots evenly in prepared baking pans, separating shreds as much as possible. Bake for 2 to 2-1/4 hours or until dry but not brown. Cool completely. If desired, store in an airtight container in the refrigerator up to 1 week.

Nutrition facts

Servings

100 Calories per serving

Amounts Per Serving

  • Total Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 15mg
  • Total Carbohydrates: 24g
  • Protein: 0g

Daily Values

0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 2%