📋 Candied Carrot Recipe
These candied carrots are easy to make (no curling individual carrot strips involved) and they make a fantastic topping/garnish for carrot muffins, cupcakes, cakes and more. Not only are they a fun and edible decoration, you can even eat them straight up!
Servings 16 servings
Calories 27kcal
Ingredients
- ¼ cup water
- ½ cup sugar
- ¾ cup shredded carrots *Do NOT use baby carrots
Instructions
*NOTE: The photos in this recipe card will NOT print unless you set them to print by selecting "recipe image"
- Shred carrots with julienne/vegetable peeler.
- In a small saucepan heat water and sugar till the sugar dissolves. Bring to the boil, add the carrots, and simmer for 10 minutes.
- Turn off the heat and leave to stand for another 5 minutes.
- Remove carrots with a slotted spoon, draining off as much liquid as possible and spread the carrots out on a parchment lined baking sheet.
- Let them dry 24 hours in a cool, dry place OR bake in oven on low (200 degrees F) for 2 hours or until carrots are dried (as in photo) * I let them dry overnight, then put them in the oven for about 20 minutes to dry out completely.
Notes
Nutrition Facts
📋 Candied Carrot Recipe
Amount Per Serving
Calories 27
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 4mg0%
Potassium 19mg1%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 1002IU20%
Vitamin C 1mg1%
Calcium 2mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 27kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 19mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1002IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
