Candied Carrots
by Editorial Staff
Candied fruits are a very tasty delicacy that is loved by both adults and children. But candied fruits that are cooked at home are much tastier and healthier. I propose to cook candied carrots.
Ingredients
- Carrots – 0.5 kg
- Sugar – 0.5 kg + for crumbling
- Citric acid – 5 g
- Vanilla sugar – 1 sachet
- Video recipe
Directions
- Prepare the ingredients for the candied carrot. Peel and wash the carrots.
- Cut the carrots into slices, at least 0.5 cm thick.
- Pour boiling water over and cook for 7 minutes.
- Then drain the water (it is most convenient to do this with a sieve).
- Cook syrup from 150 ml of broth and 0.5 kg of sugar, add citric acid and vanilla sugar there.
- Pour carrots into a saucepan, bring to a boil.
- Cook over low heat until the carrots are transparent. Then drain the syrup.
- Put the carrots on a baking sheet and can be left to dry at room temperature, or you can put them in the oven for “blowing” and dry candied carrots at 45 degrees for 45 minutes.
- The candied carrots are ready. Dip them in sugar.
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