Preheat oven to 200 degrees. Line 2 large rimmed baking pans with parchment paper; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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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.
Servings and Ingredients
Ingredients
Serves 18
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Cut carrots lengthwise using a julienne peeler. You should have 3 cups long thin shreds. Set carrots aside.
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.
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%