CANDIED CARROT CURLS
These sweet ribbons are the perfect way to turn carrot cupcakes into edible presents.
Provided by Melissa Roberts
Categories Side Bake Hanukkah Kid-Friendly Carrot Fall Winter Boil Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 15 garnishes
Number Of Ingredients 5
Steps:
- Peel layers from carrot lengthwise on one side with peeler until you begin to get wide slices. Peel wide strips, reserving them, until you get about 15 (there will be a few extra).
- Bring water and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Add wide carrot strips and simmer, uncovered, 15 minutes. Strain through a sieve into a bowl, discarding syrup. Let stand 15 minutes.
- Preheat oven to 225°F with rack in middle.
- Line a large baking sheet with nonstick liner, then arrange candied carrot slices flat in 1 layer on sheet. Bake until dry but still flexible, about 30 minutes. (Leave oven on.) Wind carrot strips, 1 at a time, around end of handle of a wooden spoon in a loose spiral, then slip off each curl and return, seam sides down, to lined baking sheet.
- Return curls to oven to dry until crisp, 30 to 45 minutes more. Cool completely on baking sheet.
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