Candied Carrot Curls
Your best carrot cake recipe will taste even better with a few Candied Carrot Curls on top of the frosting…a picture perfect embellishment. Use this easy method for curling carrot ribbons to put a pretty finishing touch on cupcakes, too.
Ingredients
- 2 carrots peeled
- 1 cup water
- 1 cup granulated sugar plus more for sprinkling the curls
Instructions
- Preheat oven to 225 degrees. Line a rimmed baking sheet with parchment paper and coat with nonstick spray.
- Using a vegetable peeler, shave off 15 to 20 long strips of carrot (strips get wider as you peel in to the middle of the carrot). 1-inch wide strips work best.
- In a medium saucepan, add 1 cup water and 1 cup sugar and bring to boil. Add carrot strips, reduce heat to medium-low, and simmer 15 minutes. Drain well and cool 5 minutes.
- Arrange carrot strips in a single layer on prepared baking sheet (no touching). Bake until the carrot strips begin to look translucent and have dried out, about 30 minutes.
- As soon as the carrot curls are cool enough to handle but still warm, working quickly, wrap each carrot strip around the handle of a wooden spoon to form a curl. Gently slide off handle and sprinkle with sugar. Let sit at room temperature until completely dry, about 30 minutes.
Nutrition
Calories: 52kcalCarbohydrates: 13gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 6mgPotassium: 24mgFiber: 1gSugar: 13gVitamin A: 1274IUVitamin C: 1mgCalcium: 3mgIron: 1mg
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