2000s Recipes + Menus

Candied Carrot Curls

Makesabout 15 garnishes
  • Active Time:15 min
  • Start to Finish:1 3/4 hr
These sweet ribbons are the perfect way to turn carrot cupcakes into edible presents.
December 2007
  • 1 large carrot (preferably fat) or 2 medium
  • 1 cup water
  • 1 cup sugar
  • Equipment:

    a sharp vegetable peeler; a 16- by 11-inch nonstick bakeware liner such as Silpat
  • Peel layers from carrot lengthwise on one side with peeler until you begin to get wide slices. Peel wide strips, reserving them, until you get about 15 (there will be a few extra).
  • Bring water and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Add wide carrot strips and simmer, uncovered, 15 minutes. Strain through a sieve into a bowl, discarding syrup. Let stand 15 minutes.
  • Preheat oven to 225°F with rack in middle.
  • Line a large baking sheet with nonstick liner, then arrange candied carrot slices flat in 1 layer on sheet. Bake until dry but still flexible, about 30 minutes. (Leave oven on.) Wind carrot strips, 1 at a time, around end of handle of a wooden spoon in a loose spiral, then slip off each curl and return, seam sides down, to lined baking sheet.
  • Return curls to oven to dry until crisp, 30 to 45 minutes more. Cool completely on baking sheet.
Cooks’ note: Carrot curls can be made 5 days ahead and cooled completely, then kept in an airtight container at room temperature. Recrisp in a 250°F oven 10 minutes.
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