Candied Carrot Strips
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Martha Stewart Living, April 1999
- Yield Decorates one 8-inch layer cake
Directions
- Using a mandoline, slice carrots lengthwise into 1/8-inch-thick strips, and set aside.
- In a medium stockpot combine sugar and water. Bring to a boil, stirring to dissolve sugar. Add carrots, reduce to a simmer, and cook until translucent, 10 to 12 minutes. Will keep refrigerated in syrup in an airtight container for up to 3 days.
There are 2 different recipes for these strips. I used this one and they are in the fridge now waiting to be used. The carrot cake recipe that this came from was a real failure. Too greasy and got a stomach ache from eating a couple of broke off pieces. Will try another, much less butter, cake.