Carrot Candy Recipes

CANDIED CARROTS

Steps:

• Bring water to a boil in a large skillet; add carrots, cinnamon sticks, cumin and ginger. Reduce heat; cover and simmer for 10 minutes. Add honey and lemon juice. Bring to a boil. Boil, uncovered, for 4 minutes or until the liquid evaporates and the carrots are tender.

CARROT CANDY

Steps:

• Heat the oven to 225 degrees. Peel carrots and cut into 1/8-inch coins. Toss with olive oil, salt and cumin, if you're using it, then spread on a baking sheet in a single layer. Cook until slightly shriveled, dehydrated and sweet but still soft and chewy. You might have to move them or the pan around to ensure they don't burn or get too crisp.
• Start testing carrots after about 2 hours and remove from oven when they're as chewy or crisp as you like, another 30 to 60 minutes. Cool thoroughly before storing in an airtight container.

SWEET CANDIED CARROTS

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.

CANDIED CARROTS

Steps:

• Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
• Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!

CANDIED CARROT COINS

Steps:

• Bring carrots, 2 Tbsp. sugar, and 1/4 cup water to a simmer in a medium skillet over medium-low heat, stirring to separate carrots. Cook until carrots are soft, about 5 minutes. Increase heat to medium and cook, stirring, until liquid is reduced to a thick syrup (if syrup starts to color, reduce heat). Add several generous pinches of sugar, tossing constantly, then cook, tossing, until carrots are coated. Spread out on a parchment-lined baking sheet and let cool.
• Separate carrots with your fingers and toss each piece in more sugar to coat.
• Do Ahead
• Carrots can be made 1 day ahead. Store tightly wrapped at room temperature. Toss in sugar before using.

GLAZED (OR CANDIED) CARROTS

Steps:

• In a medium saucepan over medium heat, add carrots and just enough water to cover them with 1/4 teaspoons salt.
• Bring to a boil.
• Cover, then cook carrots for 15 minutes or until the carrots are tender-crisp; drain well.
• Return the carrots to the saucepan.
• Mix in the butter or margarine, the sugar, 1/4 teaspoons salt and the nutmeg.
• Return the mixture to the heat and cook over low heat, stirring constantly, until the carrots are glazed.
• Transfer glazed carrots to a warmed bowl and serve.

CANDIED CARROT CURLS

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 STRIPS

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.

ROASTED CANDIED CARROTS

Steps:

• Heat oven to 450°F. Place 15x10x1-inch pan in oven 10 minutes to preheat. Meanwhile, in large bowl, mix all ingredients except carrots until blended. Add carrots; toss to coat.
• Spray hot pan with cooking spray. Place carrots in single layer in pan.
• Roast uncovered 30 minutes, stirring once, until golden brown. Immediately remove carrots from pan.

CANDY CARROT COINS

Steps:

• Peel the carrots, then slice each one into rounds.
• Place the carrot coins in a microwave-safe bowl, cover them with water, and cover the bowl with plastic wrap.
• Microwave for 6 to 7 minutes or until the carrots are tender but not mushy. Drain the water and set the carrots aside.
• In a small frying pan, melt the butter, stir in the brown sugar and water, and cook for 1 minute.
• Add the carrot coins and toss to coat with the brown sugar mixture. Cook on low for 3 to 4 minutes or until the carrots are thoroughly glazed.