Candied Carrot Strips
Use this candied carrot strips recipe when you make John Barricelli's Carrot Cake.
- Yield: Decorates one 8-inch layer cake
Source: Martha Stewart Living, April 1999
- 4 to 5 large carrots, peeled
- 6 cups sugar
- 4 cups water
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.