Sugar coated carrots make certain to intrigue even your most advanced visitor! They make very adorable, offbeat embellishments for your cakes or cupcakes. They add the ideal fresh surface to your sweet and they are so fun thus simple to make!
Utilize a vegetable peeler to shave long portions of carrots. The more extensive the strips, the more extensive the carrot twists will be. I like to have an assortment of sizes for brightening my cake.
Heat equivalent pieces of water and sugar to the point of boiling and include the carrot strips. Lessen the warmth and stew for 15 minutes. Channel the carrots and permit them to cool for 5 minutes.
- 1 cup water
- 1 cup sugar
- 1-2 large carrots outer skin removed
- parchment paper
- cooking spray
- Preheat oven to 225 degrees
- Line a baking sheet with parchment paper and spray with cooking oil
- With a vegetable peeler, remove 15-20 long strips from the carrots
- Bring water and sugar to a boil
- Add carrot strips, reduce heat and simmer 15 minutes
- Drain carrot strips and allow to cool for 5 minutes
- Lay strips out in a single layer on the baking sheet
- Bake for 20 minutes
- Remove carrot strips from oven
- Working quickly, wind each carrot strip around the handle of a wooden spoon, slide off, and sprinkle with sugar
- Allow carrot curls to cool for 30 minutes
- Layer between wax paper and store at room temperature in an air tight container for up to 5 days
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