Martha Stewart Candied Carrot Strips

Martha Stewart candied carrot strips are an easy cake decoration made with carrots and sugar syrup, ready in about 1 hour 15 minutes. Try these pretty carrot cake toppers for Easter, spring parties or a holiday dessert table, since they're make-ahead and keep for 3 days.

Slice the carrots into thin 1/8-inch strips on a mandoline, because uniform ribbons cook at the same pace and turn translucent together. Cut them thick or uneven and some stay tough while others fall apart in the syrup.

Martha moves the cooked carrots into a second, fresh sugar syrup instead of leaving them in the first one. Then she discards the old syrup, which keeps the strips clear and bright and lets them stay glossy for decorating.

Martha Stewart Candied Carrot Strips

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

340

kcal

Thin carrot ribbons simmer until translucent, then rest in a fresh sugar syrup until they turn glossy and flexible. They curl easily into ribbons and sit nicely on the frosting of a layer cake.

Ingredients

• 1 1/2 pounds carrots, peeled
  

• 7 cups sugar
  

Directions

• Slice the carrots: Using a mandoline, slice 1 1/2 pounds peeled carrots lengthwise into 1/8-inch-thick strips. Set them aside while you make the first syrup.
• Make the first syrup: Combine 4 cups sugar and 2 cups water in a small stockpot over high heat. Bring it to a boil, brushing the sides of the pot with cold water to keep the sugar from crystallizing.
• Cook the carrots: Add the carrot strips to the boiling syrup and reduce the heat to medium. Cook for about 25 minutes, until they turn translucent.
• Make the second syrup: In another small stockpot, combine the remaining 3 cups sugar with 1 cup water over high heat. Bring it to a boil, brushing the sides with cold water, then remove it from the heat once the sugar has completely dissolved.
• Transfer the carrots: Use a slotted spoon to lift the candied carrots from the syrup they boiled in and move them into the new sugar syrup. Let them stand until completely cooled, then discard the old syrup.
• Store the strips: Transfer the carrots and the new sugar syrup to an airtight container. Refrigerate them for up to 3 days until you're ready to decorate.

Tools for this recipe

• Benriner Japanese mandoline, Lodge 6-quart enameled Dutch oven, OXO silicone pastry brush. As an Amazon Associate I earn from qualifying purchases.

FAQs

What are candied carrot strips used for?

They're a decoration for layer cakes, and Martha uses them on her Carrot-Ginger Layer Cake. The recipe makes enough to decorate one 8-inch cake, so you can lay strips up the sides and curl a few on top.

How long do candied carrot strips keep?

Keep them in an airtight container with the new sugar syrup in the fridge for up to 3 days. Leave them in the syrup until you decorate, since that keeps them moist and flexible.

Can I make candied carrot strips ahead of time?

Yes, they're a good make-ahead decoration. Candy them up to 3 days before you need them and keep them chilled in their syrup, then lift them out and pat dry just before decorating.

Do I need a mandoline to slice the carrots?

A mandoline gives the most even 1/8-inch strips, which is why the recipe uses one. A sharp vegetable peeler can make thin ribbons too, though they will be a little less uniform and may cook faster.

Why brush the sides of the pot with cold water?

Brushing the sides dissolves stray sugar crystals that would otherwise fall back in and make the syrup grainy. Do it while the syrup comes to a boil, and the carrots will stay clear and glossy.