Candied carrots: 3 best recipes for making homemade candied carrots

The best recipes for making candied carrots

Candied carrots with orange, cinnamon and cloves

Ingredients:

• carrots – 1 kilogram;
• granulated sugar – 1 kilogram;
• water – 500 milliliters;
• orange - 1 piece;
• cinnamon – 1 stick;
• cloves – 3 – 4 pieces;
• powdered sugar - for sprinkling.

Preparation:

Fresh young carrots are peeled and cut into cubes or rings 4-5 millimeters thick. Then a syrup is made from sugar and water. Orange juice, peel cut into large pieces, a cinnamon stick and cloves are added to the boiling liquid. The amount of cloves can be adjusted according to your own taste preferences.

Add carrots to the aromatic syrup and cook them for 5 minutes over medium heat.After this, turn off the stove and allow the vegetables to cool at room temperature. This will take 8–10 hours.

After the carrot slices have cooled completely, they are put back on the stove, boiled and cooled again. In total, this procedure must be repeated 3 times.

After all the manipulations, the carrot pieces are placed in a colander and allowed to drain around the vegetable for 2 - 3 hours. The dried carrots are placed on baking sheets, which are previously covered with parchment. Dry the candied fruits in the oven for 35–40 minutes at a temperature of 50 degrees and convection mode. If your oven does not have this function, you can open the cabinet door slightly for better air circulation.

Ready candied fruits are sprinkled with powdered sugar and served.

You can watch the details of preparing candied fruits according to this recipe in the video from Elena Koneva

Candied carrots with citric acid and vanillin

Ingredients:

• carrots – 500 grams;
• granulated sugar – 500 grams;
• vanilla sugar – 1 packet;
• citric acid – 0.5 teaspoon;

Preparation:

Peeled carrots are chopped into cubes, sticks or wheels. Pour boiling water over it and cook over medium heat for 7 - 8 minutes. After this, the slices are placed in a colander.

Granulated sugar, a bag of vanilla sugar, citric acid and 150 milliliters of the broth in which the carrots were boiled are poured into the pan. Place the container on low heat and bring to a boil. Dip carrot slices into boiling liquid and cook for about 35 minutes until translucent.

The finished candied fruits are dried in a colander for 3 hours and then placed on baking sheets to dry. At room temperature, the pieces will dry in 5 to 7 days.

Using an oven, set the temperature to 50 - 60 degrees and leave the door ajar.

In an electric dryer for vegetables and fruits, candied fruits are dried until ready at 60 - 70 degrees for 3 - 4 hours.

Watch the video recipe from Claudia Korneva - Candied carrots

Candied frozen carrots without cooking

Ingredients:

• carrots – 3 kilograms;
• granulated sugar – 1 kilogram;
• zest of 1 lemon – 1 packet;
• citric acid – 2.5 teaspoons;
• salt - a pinch.

Preparation:

The carrots are washed, peeled and cut into cubes or cubes. The slices are placed in a bag and placed in the freezer for 24 hours. You can keep carrots in the freezer for a longer time.

Take out the well-frozen carrots and place them in a deep bowl. Add a pinch of salt, ½ teaspoon of citric acid, mix everything and let it defrost at room temperature for 12 - 24 hours. During this time, the cuttings are mixed 2–3 more times.

Drain the resulting liquid from completely defrosted carrots, add sugar, 2 teaspoons of citric acid and grated zest of one lemon. The mass is stirred and allowed to brew for 2 – 3 days at room temperature.

At the final stage, the carrot slices are allowed to drain thoroughly on a sieve, and then sent to dry. You can dry such candied fruits naturally, in the oven or in a vegetable and fruit dryer.

How to store candied fruits

Store candied fruits at room temperature in jars with a tightly closed lid. In this form they retain elasticity for a long time. The shelf life of the finished sweet directly depends on the degree of drying and ranges, on average, from 6 months to 1 year.