carrots twists

Candied Carrot Twists

May 20, 2015Danita

carrots twists

It’s no secret….I LOVE Southern Living Magazine!  It’s the only magazine I read faithfully, cover to cover, every month.  I love all the beautiful decorating ideas, gardening tips (even though I can’t grow a plant to save my life), and Southern vacation destinations but what I most look forward to each month is the recipes!  

It may sound strange, but I love reading recipes….like, really reading them…list of ingredients and all the steps.  I can see it in my mind as I read over the process and picture what it will look like and how it will taste.  Of course, their photography is excellent!  So, each month I read through every recipe, turn down page corners, save every issue and sometimes even tear out pages and put them in a folder so I can make it later….but rarely do I ever actually make them.

A couple of months ago, I decided I wanted to attempt at least one new recipe from the current issue.  It just so happened my daughter was planning to make Mrs. Fisher’s Carrot Cake when I saw these lovely Candied Carrot Twists atop a carrot cake in March issue.  So I decided they were the perfect recipe to try first.

Candied Carrot Twists are surprisingly easy, make a lovely garnish for carrot cake and even taste great!  They add a nice little crunch and wonderful texture to the cake.  I think they could also be a great way to “fancy” up a salad (omit sprinkling them with sugar) or garnish for an hors d’oeuvre tray.

Here’s the Recipe:

PARCHMENT PAPER
Vegetable cooking spray
1 or 2 large peeled carrots
1 cup water
1 cup sugar
wooden spoon with a round handle
Optional: Sugar for sprinkling
 
candied carrot curls
Using a vegetable peeler, cut 15-20 strips from 2 large carrots.  Strips will get wider as you get closer to the center of the carrot.  
candied carrot curls
In a small, heavy-duty sauce pan bring water and sugar to a boil
Place carrots strips in water and reduce heat 
Simmer carrots 15 minutes
Meanwhile:
Prepare a baking sheet by covering with parchment paper and lightly spraying with cooking spray
Pre-heat oven to 225 degrees
candied carrot curls
When carrots are ready, drain and allow to cool about 5 minutes or so until they can easily be handled
candied carrot curls
Carefully remove each strip and place on prepare baking sheet.  Strips can be close together but not touching
Bake for 30 minutes
candied carrot curls
Remove from oven, carrots will be warm but not too hot to handle
Working somewhat quickly, remove each strip from pan and wrap in spiral fashion around the handle of wooden spoon
Allow to sit a few seconds then slip off
candied carrot curls
Sprinkle with extra sugar if desired
Allow to cool completely 
Mrs Fisher's cream cheese icing
Add to top of Carrot Cake or store in an air tight container 

What’s your favorite recipe from a book or magazine?

Candied Carrot Twists
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Prep Time
10 min
Cook Time
45 min
Total Time
1 hr
Prep Time
10 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. PARCHMENT PAPER
  2. Vegetable cooking spray
  3. 1 or 2 large peeled carrots
  4. 1 cup water
  5. 1 cup sugar
  6. wooden spoon with a round handle
  7. Optional: Sugar for sprinkling
Instructions
  1. Using a vegetable peeler, cut 15-20 strips from 2 large carrots. Strips will get wider as you get closer to the center of the carrot.
  2. In a small, heavy-duty sauce pan bring water and sugar to a boil
  3. Place carrots strips in water and reduce heat
  4. Simmer carrots 15 minutes
Meanwhile
  1. Prepare a baking sheet by covering with parchment paper and lightly spraying with cooking spray
  2. Pre-heat oven to 225 degrees
  3. When carrots are ready, drain and allow to cool about 5 minutes or so until they can easily be handled
  4. Carefully remove each strip and place on prepare baking sheet. Strips can be close together but not touching
  5. Bake for 30 minutes
  6. Remove from oven, carrots will be warm but not too hot to handle
  7. Working somewhat quickly, remove each strip from pan and wrap in spiral fashion around the handle of wooden spoon
  8. Allow to sit a few seconds then slip off
  9. Sprinkle with extra sugar if desired
  10. Allow to cool completely
  11. Add to top of Carrot Cake or store in an air tight container
Adapted from Southern Living Magazine
O Taste and See https://otasteandseeblog.com/
 Recipe adapted from Southern Living Magazine March 2015.  

 

 
 
 
 
 

 

 

3 Comments

  • Melissa

    March 15, 2019 at 1:43 PM

    These are soooooo good. I made them to top a carrot cake with cream cheese iceing and they were a hit. Not only because they look so cute but even people who don’t like veggies ate them. LOL Thanks, wish I could post a pic but it won’t let me.

    1. Danita

      March 18, 2019 at 8:08 AM

      Thanks so much! I wish I could see a picture, too. Thanks for stopping by!

  • Alison’s Wonderland Recipes

    May 21, 2015 at 6:41 PM

    These are so cute and different! I’m logging this away for the next time I bake for my father-in-law (he LOVES carrot cake!).

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