Candied Carrot Coins
Delicate carrot slices transformed into sweet, crystallized treats. These mandoline-sliced carrots are gently simmered in sugar syrup until tender, then coated in sugar for a beautiful candied finish.
Ingredients
- •2 whole medium carrots
- •2 tablespoons sugar
- •2 tablespoons sugar
Cooking Instructions
- 1.
Bring carrots, 2 Tbsp. sugar, and 1/4 cup water to a simmer in a medium skillet over medium-low heat, stirring to separate carrots. Cook until carrots are soft, about 5 minutes. Increase heat to medium and cook, stirring, until liquid is reduced to a thick syrup (if syrup starts to color, reduce heat). Add several generous pinches of sugar, tossing constantly, then cook, tossing, until carrots are coated. Spread out on a parchment-lined baking sheet and let cool.
15 min
- 2.
Separate carrots with your fingers and toss each piece in more sugar to coat.
5 min
- 3.
Carrots can be made 1 day ahead. Store tightly wrapped at room temperature. Toss in sugar before using.
1 min
