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Epicurious

Candied Carrot Coins

Image may contain Food Fruit Plant Produce Sweets Apricot Plate and Egg
Alex Lau

These will be sweet and chewy when done and are the perfect decorations for BA's Best Carrot Cake Recipe.

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

2 medium carrots, scrubbed, very thinly sliced on a mandoline
2 tablespoons sugar, plus more

Preparation

  1. Step 1

    Bring carrots, 2 Tbsp. sugar, and ¼ 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.

    Step 2

    Separate carrots with your fingers and toss each piece in more sugar to coat.

    Step 3

    Do Ahead: Carrots can be made 1 day ahead. Store tightly wrapped at room temperature. Toss in sugar before using.

Nutrition Per Serving

Calculated for 12 servings: Calories (kcal) 15 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 3 Dietary Fiber (g) 0 Total Sugars (g) 3 Protein (g) 0 Sodium (mg) 5
TagsDessertCarrotRoot VegetableVegetableEasyQuickBon Appétit
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