Candied Carrot Strips
Martha Stewart Living, April 1999
Yield Decorates 2 six-inch cakes or 1 eight-inch cake
- 12 large 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.
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