Candied Carrot Ribbons
Use this recipe to garnish our Sticky Carrot Puddings.
- Yield: Makes enough for 8 puddings
Source: Martha Stewart Living, March 2005
- 4 large carrots, peeled
- 3 1/2 cups sugar
Using a mandoline or vegetable peeler, very thinly shave carrots lengthwise.
Bring 2 cups water and 1 1/2 cups sugar to a boil in a small saucepan, occasionally washing down sides of pan with a wet pastry brush. Reduce heat to medium; add carrots. Cook until carrots are translucent, about 25 minutes.
Bring 1 cup water and remaining 2 cups sugar to a boil in another small saucepan, washing down sides. Boil until sugar has completely dissolved.
Using a slotted spoon, transfer candied carrots to new sugar syrup. Discard old syrup. Let carrots stand until mixture is completely cooled. Carrot ribbons in syrup can be refrigerated, in an airtight container, up to 3 days. Before serving, drain ribbons with a slotted spoon.