Candied Carrot Strips
Use these colorful carrot strips to decorate our Carrot-Ginger Layer Cake. Martha made this recipe on "Martha Bakes" episode 712.
- Yield: Decorates one 8-inch layer cake
Photography: Yossy Arefi
Source: Martha Stewart Living, April 1999
- 1 1/2 pounds carrots, peeled
- 7 cups sugar
Using a mandoline, slice carrots lengthwise into 1/8-inch-thick strips and set aside.
In a small stockpot, combine 4 cups sugar and 2 cups water. Place over high heat and bring to a boil, brushing the sides of the saucepan with cold water to prevent the sugar from crystallizing. Add carrots and reduce the heat to medium. Cook until carrots are translucent, about 25 minutes.
In another small stockpot, combine the remaining 3 cups sugar with 1 cup water. Place over high heat, and bring to a boil, brushing the sides of the saucepan with cold water to prevent the sugar from crystallizing. When the sugar has completely dissolved, remove from heat. Use a slotted spoon to transfer candied carrots from the syrup in which they boiled to this new sugar syrup. Let stand until completely cooled; discard the old syrup. Transfer carrots and new sugar syrup to an airtight container and store, refrigerated, up to 3 days.