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- 6 medium carrots, peeled
- 2 cups Hy-Vee granulated sugar
- 1 cup water
Preheat oven to 200°. Line 2 large rimmed baking pans with parchment paper; set aside.
Cut carrots lengthwise using a julienne peeler. You should have 3 cups long thin shreds. Set carrots aside.
Bring sugar and water to a boil in large saucepan, stirring occasionally until sugar is completely dissolved. Reduce heat to medium-low. Stir in carrots. Simmer, uncovered, for 10 minutes, stirring occasionally. Remove from heat; let stand 5 minutes.
Drain carrots; pat dry with paper towels. (Reserve carrot-flavored syrup to use as a simple syrup in cocktails, if desired.) Spread carrots evenly in prepared baking pans, separating shreds as much as possible. Bake for 2 to 2¼ hours or until dry but not brown. Cool completely. If desired, store in an airtight container in the refrigerator up to 1 week.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 0g||0%|
|Saturated Fat: 0g|
|Trans Fat: 0g|
|Total Carbohydrate: 1g||0%|
|Dietary Fiber: 0g||0%|