March Recipes

Candied Carrots

Candied Carrots in a layered trifle dessert.
Hands On:
25 minutes
Total Time:
210 minutes


  • 6 medium carrots, peeled
  • 2 cups Hy-Vee granulated sugar
  • 1 cup water
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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.

Nutrition Facts

Serves: 18
Amount Per Serving
Calories: 6
% Daily Value*
Total Fat: 0g 0%
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 1mg 0%
Total Carbohydrate: 1g 0%
Dietary Fiber: 0g 0%
Sugars: 1g 3%
Protein: 0g 0%

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