Candied Carrot 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:
What’s your favorite recipe from a book or magazine?
- 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
- 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.
- 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
- Prepare a baking sheet by covering with parchment paper and lightly spraying with cooking spray
- Pre-heat oven to 225 degrees
- When carrots are ready, drain and allow to cool about 5 minutes or so until they can easily be handled
- Carefully remove each strip and place on prepare baking sheet. Strips can be close together but not touching
- Bake for 30 minutes
- 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
- Sprinkle with extra sugar if desired
- Allow to cool completely
- Add to top of Carrot Cake or store in an air tight container
Recipe adapted from Southern Living Magazine March 2015.