Candied carrots are not an attempt to save money, but another step towards a healthy diet. Few people can just go ahead and completely give up sweets in all their forms. It is especially difficult to deny yourself sweets: since childhood, we have become accustomed to the fact that this type of delicacy is hotly desired, and it is not for nothing that they say - if you behave well, you will receive candy. For many people, the love of sweets replaces all other joys of life, but the huge amounts of dyes, flavors and other preservatives contained in store-bought confectionery products do not bring any benefit. Fortunately, there are now many recipes for making homemade candy. Particularly popular is this type of candy, such as candied fruits, prepared by yourself. Moreover, not only berries and fruits can serve as the basis for candied fruits.
I want to tell you how to make delicious candied carrots.
Candied carrots: the simplest recipe
Despite the fact that preparing this delicacy is really simple, the right choice of carrots plays an important role. Without brightly colored, juicy and sweet-tasting root vegetables, nothing will work. It is advisable to take fairly fresh carrots that have been in the refrigerator for several days. Then the chances that you will come across a lethargic specimen will be less. Wash carrots with cold running water.
Ingredients:
- 1 kg carrots;
- 2 cups sugar;
- 2 glasses of drinking water;
- 10 grams of citric acid;
- orange zest optional.
Preparation:
Rinse the carrots thoroughly, peel by scraping the skin with a sharp knife, then cut into circles, put in boiling water for 5 minutes, place on a sieve and cool. Do not pour out the water - add sugar and citric acid to it, cook the syrup, to which you can optionally add orange zest. After 3 minutes of cooking, leave the syrup to cool to a temperature of 70 degrees or slightly less. Place future candied fruits in a cooking container. Pour sugar syrup over cooled carrot slices, stir and let stand for about 4 hours. Then put on low heat and cook for about 10 minutes, remove from heat and let stand for 10-12 hours. During this time, the carrot slices will be thoroughly saturated with syrup and will become slightly elastic. Repeat cooking, making it shorter. 5 minutes is enough with the syrup barely noticeable boiling. Cool them again and boil again for 5 minutes.
Carefully place the hot candied carrots in a colander and let the syrup drain. This will take about 3 hours. Then place them on a baking sheet, leave for 5-6 hours, and then place in the oven. Dry for about 6 hours with the oven door open. Roll the finished candied fruits in powdered sugar, place in hermetically sealed glass jars, close with lids and store in a dark, dry and cool place. Unless, of course, you eat them first.
Candied carrots with ginger
The advantage of this recipe is the addition of ginger, which makes the taste of candied fruits more interesting. Not just sweet, but slightly hot. Citric acid gives it sourness, and lemon zest gives it a pleasant aroma. You can replace lemon zest with orange zest and get a new note in the flavor bouquet of this wonderful delicacy. I borrowed the recipe, or rather, the idea of cooking, from the website Webspoon.ru, but long-term cooking of carrot slices in syrup did not pay off. The candied fruits turned out brittle, too “cooked”. So I modified the recipe a little. I hope that you will like my version of candied carrots and ginger.
Ingredients:
- 2 large carrots;
- a piece of ginger root 1.5 cm long;
- 2 cups sugar;
- zest of one lemon;
- 5 grams of citric acid;
- 3 glasses of drinking water;
- powdered sugar to taste.
Preparation:
Peel the carrots by first washing them with a brush. Cut into thin pieces of short length and place in a bowl for cooking. Boil a glass of water, pour it over the carrots, leave for a couple of minutes, then drain the liquid, discarding the carrots in a colander. Prepare a thick, rich sugar syrup from sugar and two glasses of water. Heat it to a boil, add lemon zest, citric acid crystals and peeled ginger root, grated on a fine grater. Cool to approximately 60 degrees. Pour the hot syrup over the carrots and leave for 3-4 hours so that future candied fruits are thoroughly soaked. Then cook for 10 minutes over low heat, then cool. Repeat these cooking cycles “cook 10 minutes - cool” at least 3 times. Then place the carrot slices on a sieve, wait for the syrup to drain, and dry the candied fruits themselves in an electric dryer or oven with the door open at 80 degrees. Roll the finished treats in powdered sugar, and if there is no powder, then in sugar :)
Candied carrots without sugar
No sugar is actually used to prepare this dietary treat. The carrots are boiled in orange juice, then infused in it, soaking and acquiring a pleasant sour taste, and then dried - first at room temperature on a regular sieve, then in a vegetable and fruit dryer. Long-term storage of such a delicacy is, of course, impossible. However, you can easily eat this healthy delicacy quickly enough if you replace regular sweets with it. Store leftovers in the refrigerator for up to a week. Read on for a detailed recipe for making candied carrots without sugar.
Ingredients:
- 1 kg carrots;
- 2 kg of ripe oranges;
- 2 small lemons;
- powdered sugar for rolling finished candied fruits.
Preparation:
For oranges you will use juice and zest, for lemons you will use only zest. To ensure that it is safe to use the zest, thoroughly wash the citrus fruits with running water using a brush. Remove the zest with a grater and place it in a container for cooking candied fruits. Squeeze the juice out of the oranges and pour it there. Peel the carrots, after washing them with a brush, cut them into small cubes or not very thick circles. Pour boiling water over it, leave in this boiling water for a couple of minutes, then drain the liquid and place the carrot pieces in a bowl with orange juice and zest. Heat over low heat until boiling, after 5-6 minutes of cooking, leave for several hours. Bring to a boil again, this time simmer over low heat for 10-12 minutes. Leave again until completely cool. Then heat it again and cook the carrots, which have become almost transparent, at a minimum boil for 15-16 minutes. Cool directly in the juice, then drain the liquid, placing the candied fruits on a sieve. Cover with sterile gauze and leave for several hours at room temperature so that the juice drains well and the slices themselves dry slightly.
Dry in a regular electric vegetable dehydrator until the candied carrots become firm. Roll in powdered sugar - just a little bit so as not to stick together during storage.
Do you make candied carrots at home? What supplements do you use? Tell us about your experience in the comments.
Today friends, I want to invite you to make delicious candied carrots, in winter they will fly away with a bang! Eat candied fruits instead of sweets with tea, just chew them, and you can also add them to baked goods, such as muffins.
Of course, in my childhood, we didn’t make candied fruits, but dried boiled carrots and turnips, and we really liked it, we chewed it with pleasure, and we called it jerky.
Candied fruits according to this recipe can be made not only from carrots, but also from turnips, pumpkins, oranges, tangerines, apples and many other fruits, the main thing is that you have the desire to make them.
Candied carrots - recipe
So, what do you need to make candied carrots?
- – 1 kg – carrots
- - 0.3 l - water
- - 1.2 kg - sugar
- - pinch - valine
- - pinch of citric acid
How to make candied carrots
Preparation:
Wash and peel the carrots well, then cut them into slices, although you can cut them into circles or cubes as you wish.
Place a saucepan of water on the fire and when it boils, put the carrots in there, cook for 10 minutes and immediately cool in cold water.
Then drain the cold water and place the carrots in an enamel saucepan. In another saucepan, make a syrup from water (in the recipe) and sugar, boil until the sugar dissolves and pour the hot syrup into the carrots.
Boil it all for 10 minutes and leave to brew for 10 hours. This is done so that the carrots are saturated with syrup. We repeat this action two more times and on the third cooking add vanillin and citric acid to the carrots and leave for 10 hours.
After this, drain the candied fruits through a colander and let the syrup drain well. Then I put parchment paper on the oven rack, put the candied fruits on it (each separately) and send them to dry at 40 degrees.
You will see when the candied fruits are dry. Then, if you want, you can sprinkle them with powdered sugar or sugar and put them back in the oven at 40 degrees.
Or you can not use the oven, but dry the candied fruits at room temperature; in general, it’s up to you to decide how to dry them.
That's all the candied carrots, our delicious delicacy for the winter is ready. Try it and bon appetit!
Step 1: prepare the carrots.
Rinse the carrots and peel them thoroughly. After washing and peeling, cut the vegetables into pieces, the shape of which in this case is not at all important, so you can choose cubes, straws, circles or medium-sized sticks.Place the peeled, washed and chopped carrots in a deep saucepan, pour boiling water over them and put on the fire to simmer for 2-3 minutes. Then transfer the carrot pieces to a colander, catching them with a slotted spoon so as not to pour out the broth. Pour ice water over the colander, along with all its contents, and leave in the sink for a while to drain excess liquid.
Step 2: cook the syrup.
Pour off most of the broth, leaving approximately 0.5 cups. Add sugar and citric acid. Return the pan to the heat and cook the syrup.
Step 3: cook carrots in syrup.
When the syrup is ready, leave it to boil in a saucepan and add the carrot pieces. Immediately reduce the heat and, stirring all the time, cook 15-20 minutes. At first it will seem to you that it is very thick, but then the carrots will release more juice and everything will be as it should be. Once sufficient time has passed for cooking, remove the pan from the heat, cover with a lid to prevent any dirt from getting in, and leave to steep for 7-10 hours. Then boil the contents of the pan again and cook again 15-20 minutes. Repeat the procedures of boiling and infusing carrots in syrup for more 1-2 times until the pieces become transparent and the liquid thickens. Then place the boiled carrots in a colander and wait for the excess syrup to drain.
Step 4: dry the carrots.
In order to finally cook candied fruits, they need to be dried. Therefore, place the carrot pieces on a baking tray lined with parchment paper, sprinkle them with a large amount of powdered sugar and place them in a preheated oven until 80-90 degrees oven on 30 minutes. Then turn off the heat and keep the carrots inside the oven until they cool completely.
Or you can simply place carrot pieces on parchment and place them near the radiator, where they will dry overnight and turn into candied fruit.
Step 5: serve candied carrots.
Candied carrots are stored very well in a dry place out of reach of the sun for several weeks; to do this, just hide them in a jar with a tight-fitting lid.
Serve ready-made candied carrots for tea or prepare desserts with them, as well as various pastries, because these chewy delicacies will always and everywhere come in handy.
Bon appetit!
You can also roll ready-made candied carrots in regular or brown sugar.
To make spiral-shaped candied carrots, cut the vegetables into thin slices, then cook according to the recipe, and while drying, while the carrots are not yet completely hardened, curl the slices by wrapping them around a wooden stick.
To make candied fruits really tasty and sweet, use fresh and juicy carrots; old carrots that have been lying around will not do at all.
Also try candied orange peels, candied pumpkin, candied watermelon peels and candied melon.
Do you want to learn how to cook delicious and healthy desserts from vegetables? Today we will tell you how to make candied carrots at home, which will amaze you with their unusual taste and original design.
To surprise loved ones, experienced housewives come up with new and more complex recipes, sometimes forgetting about no less interesting old ones. One such dish is homemade candied carrots. Getting this vegetable is not difficult, but finding delicacies made from it in stores is almost impossible. You won't need a lot of ingredients for cooking, but it will take a lot of time. The entire process will take at least 12 hours.
Candied carrots at home: a simple recipe
Ingredients:
- 1 kg carrots;
- 500-600 g granulated sugar;
- vanillin to taste;
- 1 pinch citric acid.
Preparation:
- Initially, you need to thoroughly rinse and peel the carrots;
- Cut into medium pieces in a way convenient for you;
- Next, pour into boiling water and cook for a couple of minutes;
- Pour the liquid into a separate container (for syrup);
- Cool the pieces under cold water;
- Use half of the liquid to prepare syrup, adding granulated sugar and citric acid;
- Put the broth on the fire. While boiling, add carrots, reduce gas and leave for 20 minutes;
- Next, leave the pan for 8-10 hours. If the carrots have become transparent and the syrup has thickened, you can move on to the next stage; if not, repeat the procedure;
- Place the carrots on a towel or napkin to remove excess liquid;
- Then place on a baking sheet with baking paper and place in the oven at 70 degrees. You can simply leave it to dry overnight;
- If desired, dip the candied fruits in powdered sugar and wait another couple of hours.
In addition, a carrot dish can be prepared with the addition of lemon or orange juice, which will make the taste unusual.
Candied carrots with lemon or orange
Ingredients:
- 1 kg carrots;
- 500-600 g granulated sugar;
- zest of 1 orange or lemon;
- vanillin, cardamom to taste.
Preparation:
- Wash and peel the carrots;
- Cut into medium-sized cubes;
- Pour into boiling water, keep on fire for a couple of minutes;
- Separate carrots and liquid;
- Cool the cubes with cold water;
- Add granulated sugar and a pinch of citric acid to half the broth;
- Put on fire, after boiling, pour out the carrots, add a little orange or lemon juice and zest to the liquid;
- Boil carrots in syrup for about 20 minutes;
- When the carrots become a little translucent, drain the syrup;
- Place the cubes on a towel;
- Next, put baking paper on a baking sheet, place future candied carrots on it, put in the oven to dry at 70 degrees;
- Once dry, dip the pieces in powdered sugar.
In order for the dish to turn out even tastier than planned, it is worth considering some important points during preparation:
- When cutting carrots, you should not make the pieces very small, since during cooking they decrease by 2-3 times;
- In order for children to appreciate the treat, you can cut carrots into various geometric shapes or even letters and numbers. It all depends on your skills and imagination;
- The following additives will help add a unique aroma and unusual taste: cardamom, vanillin, lemon or orange zest;
- Such a treat does not require special storage conditions and it is enough to keep the air not too humid and at room temperature.
This delicacy, as well as
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