Candied Carrots

A treat you'll always want to keep on hand!

Recipe author

Servings:

Carrots (large, sweet)

Sugar

500

Water

Lemon juice (from one lemon)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 3 % 1 g

Fats 0 % 0 g

Carbohydrates 97 % 30 g

122 kcal

GI: 13 / 0 / 87

My best friend always offers the kids this treat. I borrowed her recipe, and my own kids absolutely adore these tasty — yet genuinely wholesome — candied carrots. At first glance they seem like a lot of work, but in truth most of the time the recipe takes care of itself. So: peel and wash the carrots and cut them into sticks or cubes. Make a syrup from the water and sugar, cook it until it thickens slightly, then drop in the carrots and simmer for 15 minutes. Turn off the heat and let them sit for a few hours. Then bring them back to a boil and let them steep again. Repeat this 2–3 times, until the carrot pieces turn translucent, adding the lemon juice on the final boil. Drain the carrots in a colander to let the syrup run off, then spread the pieces on a paper towel to dry (or dry them in the oven). Roll the finished candied carrots in sugar so they don't stick together. Stored in a covered jar in a dark spot, away from direct sunlight, they keep for a couple of weeks; any longer and they'll dry out too much. You can candy citrus peel the same way. These are a hit with grown-up sweet tooths and anyone keeping a meatless fast alike. Simple, cheap, and amazingly tasty!

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