Take your decorating to a whole new level with these beautiful candied carrots. Use it with carrot cake recipe.
1 cup water
1 cup sugar
2 large carrots, scrubbed and lightly peeled
Additional sugar for sprinkling carrots
Preheat oven to 225 degrees. Line a baking sheet with parchment paper and spray the paper with cooking spray.
With a vegetable peeler, peeling away from yourself, shave long strips from 2 carrots. You should be able to get about 10 strips per carrot.
In a saucepan bring water and sugar to a boil. Add carrot strips and simmer for 15 minutes. Watch closely so you do not burn the sugar mixture.
Remove from heat and drain carrot strips. Set aside and allow to cool for 5 minutes.
Lay cool strips out on your baking sheet lined with parchment paper that has been sprayed with oil. Be careful to not let the strips touch or the will stick together. Bake for 20 minutes.
Turn off oven and one at a time removed the carrot strips and wrap each one around the handle of a wooden spoon. By removing one at a time, it keeps the strips from drying out to quickly. Slide it off onto a separate baking sheet lined with parchment paper and sprinkle with sugar.
Allow to cook completely, around 30 minutes.
You can store carrot strips in an airtight container at room temperature for 5 days. Use wax paper if layering in storage container.
Note: If the carrots start to stick to the wooden handle, spray with cooking spray.
Note: Make a few more than you think, because some will break.