Candied carrots in the dryer recipe

Benefit

Carrots prepared using drying have the following useful features:

The root vegetable contains a large amount of vitamins:
groups B, A, C, PP;
Carrots are rich in organic acids and minerals:
magnesium, calcium, phosphorus, iron, chlorine, iodine, potassium.
Amino acids have a beneficial effect on the nervous system, as well as the heart and blood vessels;
Beta-carotene improves the functioning of the respiratory system;
Dietary fiber normalizes the functioning of the gastrointestinal tract;
The low calorie content of dried vegetables helps maintain your figure.

Regular consumption of dried root vegetables:

Helps restore vision;
Reduces the amount of cholesterol in the blood;
Strengthens the walls of blood vessels;
Stimulates blood circulation in brain cells;
Reduces high blood pressure;
Suppresses the development and growth of tumors and cancer cells;
Reduces the risk of atherosclerosis;
Provides prevention of the occurrence of stones in the gallbladder;
Slows down skin aging;
Removes toxins and waste from the body;
Strengthens the immune system;
It has a beneficial effect on the liver and promotes the renewal of its cells.

REFERENCE:

Dried carrots contain much higher amounts of antioxidants compared to raw carrots.

Dried carrots: preparing the vegetable

Before harvesting carrots for the winter, you must first properly prepare the vegetable.

Medium-sized root vegetables must first be washed and peeled. Then rinse again in warm water and dry with a kitchen towel.

For drying, carrots are cut into circles approximately 2.5 centimeters thick or into pieces no more than 5 centimeters long.

The chopped root vegetable is sprinkled with granulated sugar: for 1 kilogram of carrots you need to take about 150 grams of sugar. Pieces of carrots in sugar should be pressed down with a heavy weight and left for 12 hours in a cool place (no more than 18 degrees).

At the end of the above time, juice is released from the carrots and drained.

Pieces of root vegetables are again covered with sugar and left for another half a day at the same air temperature under pressure.

Then the carrot juice is drained again, and the vegetable pieces are poured with hot syrup (for 350 grams of boiled water - 250 grams of granulated sugar).

IMPORTANT:

Carrots should be kept in hot syrup for no more than 15 minutes.

Candied carrots: the process of cooking at home

It should be noted that there are two ways to prepare dried carrots: in the oven and at room temperature. In the oven, dried carrots are prepared as follows:

Remove the carrots from the hot syrup and pat thoroughly to remove moisture;
Place the root vegetable pieces on a baking sheet and place in the oven preheated to 85°C;
After 25 minutes, remove the vegetable, cool and place the baking sheet back in the oven for 40 minutes. The drying temperature will be 70 °C;
Remove the pan from the oven, cool and place the carrots back in the oven for 40 minutes at 70°C.

Candied carrots:

The second recipe for preparing dried carrots:

Remove the vegetable from the syrup and place in a colander;
Place the carrot pieces on a baking sheet and place for two days in a dark place with a good ventilation system;
After two days, turn the vegetable pieces over and leave for at least a week.

Ready dried carrots should be firm and elastic to the touch.

Recipe for Candied Carrots:

Wash the carrots, peel and cut into cubes about 1x1 cm.

Make a syrup from sugar and water, simmer it over low heat until it begins to thicken slightly. It took me 10-12 minutes.

Dip carrots into hot syrup. At first everything will curl into a lump, but then the carrots will release juice, it will warm up and dissolve with the caramel. Cook carrots over medium heat for 15 minutes.

Turn off the heat and leave the carrots for several hours. Then boil again and leave to infuse. This can be done 2-3 times, look at the carrots - the pieces should become almost transparent, and the amount of syrup. At the last boil, add lemon juice or citric acid.

Place the carrot pieces in a sieve or colander to allow the syrup to drain. Roll candied fruits in sugar. To do this, I put them in a bowl, sprinkled them with sugar and mixed thoroughly.

To dry, place candied fruits in one layer on a towel or parchment. Leave it near the battery overnight or dry it in the oven at a temperature of 80-90 degrees. 30 minutes, and then leave in it until it cools.

Candied fruits can be stored for several weeks in a jar with a tightly closed lid.

Pamper your kids with healthy sweets!

This recipe is part of the “Cooking Together - Culinary Week” campaign. Discussion of cooking on the forum - https://forum.povarenok.ru/viewtopic.php?f=34&t=6516

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Recipes

Delicious dried root vegetables can be prepared for the winter using such popular recipes.

Dried carrots with beet tops

For preparation you will need the following ingredients:

Sugar – 350 grams;
Water – 350 milliliters;
700 grams of carrots, cut into circles;
300 grams of beet stalks.

Mix carrot slices and beet stalks in a deep bowl, sprinkle with granulated sugar. Place the container in a dark place, the temperature in which should be no more than 6 degrees. After three days, drain the juice and prepare the syrup. Mix 350 grams of sugar with the same amount of boiling water and pour over the carrots and beet stalks for 15 minutes. Drain the liquid and dry the carrots. For further drying, use the above two methods: in the oven or in a dark room.

How to dry carrots outdoors:

Carrots with vanilla

To prepare a tasty and healthy product, you need to take the following products:

A kilogram of chopped carrots;
A teaspoon of citric acid; 1 gram of vanillin;
A glass of sugar.

Mix pieces of root vegetables with sugar, vanilla and citric acid, place in a deep container under pressure for 12 hours. After the specified time, the root vegetable should release juice. Remove the pressure and put the container with carrots on the fire, bring to a boil, remove and cool.

After the dried carrots are ready, they need to be placed in a hermetically sealed container.

Place the carrot pieces on a baking sheet and carry out further steps to obtain a dried vegetable.

Storage

The root crop can be stored from a year to a year and a half in a dark place at a temperature of no more than 18 degrees.

Dried carrots can be used as an additive to baked goods, compotes, fruit drinks and teas, and can also be consumed as an independent treat. The vegetable prepared in this way contains a huge amount of useful substances and vitamins.

Step 1: prepare the carrots.

Rinse the carrots and peel them thoroughly. After washing and peeling, cut the vegetables into pieces, the shape of which in this case is not at all important, so you can choose cubes, straws, circles or medium-sized sticks. Place the peeled, washed and chopped carrots in a deep saucepan, pour boiling water over them and put on the fire to cook for 2-3 minutes
. Then transfer the carrot pieces to a colander, catching them with a slotted spoon so as not to pour out the broth. Pour ice water over the colander, along with all its contents, and leave in the sink for a while to drain excess liquid.

Step 2: cook the syrup.

Drain off most of the broth, leaving approximately 0.5 cups
. Add sugar and citric acid. Return the pan to the heat and cook the syrup.

Step 3: cook carrots in syrup.

When the syrup is ready, leave it to boil in a saucepan and add the carrot pieces. Immediately reduce the heat and, stirring all the time, cook for 15-20 minutes
.
At first it will seem to you that it is very thick, but then the carrots will release more juice and everything will be as it should be. As soon as enough time has passed for cooking, remove the pan from the heat, cover with a lid so that no dirt gets in, and leave to steep for 7-10 hours
.
Then boil the contents of the pan again and cook again for 15-20 minutes
.
Repeat the procedure of boiling and infusing carrots in syrup 1-2 more times
until the pieces become transparent and the liquid thickens. Then place the boiled carrots in a colander and wait for the excess syrup to drain.

Step 4: dry the carrots.

In order to finally cook candied fruits, they need to be dried. Therefore, place the carrot pieces on a baking tray lined with parchment paper, sprinkle them with plenty of powdered sugar and place in an oven preheated to 80-90 degrees
for
30 minutes
. Then turn off the heat and keep the carrots inside the oven until they cool completely. Or you can simply place carrot pieces on parchment and place them near the radiator, where they will dry overnight and turn into candied fruit.

Step 5: serve candied carrots.

Candied carrots are stored very well in a dry place out of reach of the sun for several weeks; to do this, just hide them in a jar with a tight-fitting lid.
Serve ready-made candied carrots for tea or prepare desserts with them, as well as various pastries, because these chewy delicacies will always and everywhere come in handy. Bon appetit! You can also roll ready-made candied carrots in regular or brown sugar.

To make spiral-shaped candied carrots, cut the vegetables into thin slices, then cook according to the recipe, and while drying, while the carrots are not yet completely hardened, curl the slices by wrapping them around a wooden stick.

To make candied fruits really tasty and sweet, use fresh and juicy carrots; old carrots that have been lying around will not do at all.

Also try candied orange peels, candied pumpkin, candied watermelon peels and candied melon.

Homemade candied fruits are not at all difficult, but they do take a lot of time to prepare. This dish can be made from almost any fruit, berries and vegetables. The result will always be great. If you decide on this experiment, then a selection of the best recipes for making homemade candied fruits will be more useful than ever for you. And in order not to worry that you won’t succeed, practice on carrots.

Candied carrots with orange, cinnamon and cloves

Ingredients:

carrots – 1 kilogram;
granulated sugar – 1 kilogram;
water – 500 milliliters;
orange - 1 piece;
cinnamon – 1 stick;
cloves – 3 – 4 pieces;
powdered sugar - for sprinkling.

Preparation:

Fresh young carrots are peeled and cut into cubes or rings 4-5 millimeters thick. Then a syrup is made from sugar and water. Orange juice, peel cut into large pieces, a cinnamon stick and cloves are added to the boiling liquid. The amount of cloves can be adjusted according to your own taste preferences.

Add carrots to the aromatic syrup and cook them for 5 minutes over medium heat. After this, turn off the stove and allow the vegetables to cool at room temperature. This will take 8–10 hours.

After the carrot slices have cooled completely, they are put back on the stove, boiled and cooled again. In total, this procedure must be repeated 3 times.

After all the manipulations, the carrot pieces are placed in a colander and allowed to drain around the vegetable for 2 - 3 hours. The dried carrots are placed on baking sheets, which are previously covered with parchment. Dry the candied fruits in the oven for 35–40 minutes at a temperature of 50 degrees and convection mode. If your oven does not have this function, you can open the cabinet door slightly for better air circulation.

Ready candied fruits are sprinkled with powdered sugar and served.

You can watch the details of preparing candied fruits according to this recipe in the video from Elena Koneva

Candied carrots with citric acid and vanillin

Ingredients:

carrots – 500 grams;
granulated sugar – 500 grams;
vanilla sugar – 1 packet;
citric acid – 0.5 teaspoon;

Preparation:

Peeled carrots are chopped into cubes, sticks or wheels. Pour boiling water over it and cook over medium heat for 7 - 8 minutes. After this, the slices are placed in a colander.

Granulated sugar, a bag of vanilla sugar, citric acid and 150 milliliters of the broth in which the carrots were boiled are poured into the pan. Place the container on low heat and bring to a boil. Dip carrot slices into boiling liquid and cook for about 35 minutes until translucent.

The finished candied fruits are dried in a colander for 3 hours and then placed on baking sheets to dry. At room temperature, the pieces will dry in 5 to 7 days.

Using an oven, set the temperature to 50 - 60 degrees and leave the door ajar.

In an electric dryer for vegetables and fruits, candied fruits are dried until ready at 60 - 70 degrees for 3 - 4 hours.

Watch the video recipe from Claudia Korneva - Candied carrots

Candied frozen carrots without cooking

Ingredients:

carrots – 3 kilograms;
granulated sugar – 1 kilogram;
zest of 1 lemon – 1 packet;
citric acid – 2.5 teaspoons;
salt - a pinch.

Preparation:

The carrots are washed, peeled and cut into cubes or cubes. The slices are placed in a bag and placed in the freezer for 24 hours. You can keep carrots in the freezer for a longer time.

Take out the well-frozen carrots and place them in a deep bowl. Add a pinch of salt, ½ teaspoon of citric acid, mix everything and let it defrost at room temperature for 12 - 24 hours. During this time, the cuttings are mixed 2–3 more times.

Drain the resulting liquid from completely defrosted carrots, add sugar, 2 teaspoons of citric acid and grated zest of one lemon. The mass is stirred and allowed to brew for 2 – 3 days at room temperature.

At the final stage, the carrot slices are allowed to drain thoroughly on a sieve, and then sent to dry. You can dry such candied fruits naturally, in the oven or in a vegetable and fruit dryer.

The best recipes for making candied carrots

Candied carrots with orange, cinnamon and cloves

Ingredients:

carrots – 1 kilogram;
granulated sugar – 1 kilogram;
water – 500 milliliters;
orange - 1 piece;
cinnamon – 1 stick;
cloves – 3 – 4 pieces;
powdered sugar - for sprinkling.

Preparation:

Add carrots to the aromatic syrup and cook them for 5 minutes over medium heat. After this, turn off the stove and allow the vegetables to cool at room temperature. This will take 8–10 hours.

After the carrot slices have cooled completely, they are put back on the stove, boiled and cooled again. In total, this procedure must be repeated 3 times.

Ready candied fruits are sprinkled with powdered sugar and served.

You can watch the details of preparing candied fruits according to this recipe in the video from Elena Koneva

Candied carrots with citric acid and vanillin

Ingredients:

carrots – 500 grams;
granulated sugar – 500 grams;
vanilla sugar – 1 packet;
citric acid – 0.5 teaspoon;

Preparation:

Peeled carrots are chopped into cubes, sticks or wheels. Pour boiling water over it and cook over medium heat for 7 - 8 minutes. After this, the slices are placed in a colander.

The finished candied fruits are dried in a colander for 3 hours and then placed on baking sheets to dry. At room temperature, the pieces will dry in 5 to 7 days.

Using an oven, set the temperature to 50 - 60 degrees and leave the door ajar.

In an electric dryer for vegetables and fruits, candied fruits are dried until ready at 60 - 70 degrees for 3 - 4 hours.

Watch the video recipe from Claudia Korneva - Candied carrots

Candied frozen carrots without cooking

Ingredients:

carrots – 3 kilograms;
granulated sugar – 1 kilogram;
zest of 1 lemon – 1 packet;
citric acid – 2.5 teaspoons;
salt - a pinch.

How to store candied fruits

Store candied fruits at room temperature in jars with a tightly closed lid. In this form they retain elasticity for a long time. The shelf life of the finished sweet directly depends on the degree of drying and ranges, on average, from 6 months to 1 year.

Carrots... From early childhood, each of us knows about the numerous beneficial properties of this root vegetable. Carrots improve vision, contain growth vitamin and many other essential substances. And besides, it’s simply pleasant to eat - it crunches so positively and life-affirmingly!

Candied carrots are an interesting dish that retains all the qualities of your favorite vegetable and adds a bit of unusualness to it. This healthy sweet will appeal not only to children, but also to adults. Despite the fact that you will have to devote some time to preparing candied fruits, the result will justify all the costs. Ready-made candied fruits can be eaten instead of snacks, used to decorate baked goods, and simply added to pies or salads for taste. And you can’t even spoil porridge with candied fruits!

Advice!
Do not cut the carrots too finely, as they will shrink when roasted and boiled.
Recipe 1. Sugar

We will need:

0.5 kg of carrots, 250 g of sugar, a pinch of citric acid, powdered sugar.

Preparation:

Wash the carrots thoroughly, peel them and cut them as you personally prefer. Then we put the pieces into a saucepan and pour boiling water over them. Cook for a few minutes.
Pour the broth into a separate bowl and rinse the carrots with cold water.
Prepare the syrup. Measure out half a glass of carrot broth and add sugar and citric acid. Bring to a boil and throw in the carrots. Cook for about 20 minutes. After this, remove the pan from the stove and leave for 7-8 hours. We repeat this process of boiling carrots in syrup 2-3 times. A signal of readiness will be a change in the appearance of the syrup: it will turn pale and thicken.
Place the finished pieces on parchment paper and leave to dry. To speed up the drying process, you can put the carrots in the oven (temperature no more than 90 °C).
Finally, sprinkle the carrot pieces with powdered sugar. Our candied fruits are ready.

Advice!
To keep cooked candied fruits longer and better, store them in tightly closed containers and leave them in the refrigerator.
Recipe 2. Spicy

We will need:

1 kg carrots, 1 kg sugar, 0.5 l water, 1 orange, 1 tsp. cinnamon (or one stick), 3 cloves, powdered sugar.

Preparation:

Peel and chop fresh, juicy carrots. Place it in a syrup of water and sugar. We put it on fire.
Squeeze the juice from one orange into the boiling syrup. Cut the orange peel into large pieces and also throw it into the pan. Add cinnamon and cloves. You can vary the amount of spicy ingredients based on your taste.
Cook the carrots in the aromatic syrup for another 5 minutes over medium heat. After this, turn off the burner and wait for our mixture to cool. It will take about 10 hours.
When the carrots have cooled completely, they need to be boiled again and then cooled - and so on three times in a row. Then we place the carrot pieces in a colander and let them dry for several hours.
After the carrots are dry, they must be placed on a baking tray lined with baking paper and dried in the oven for 30–40 minutes at a temperature of 50–60 °C with the door ajar. Sprinkle the finished candied fruits with powdered sugar. Ready!

Recipe 3. No cooking

We will need:

3 kg of carrots, 1 kg of sugar, zest of one lemon or 2.5 tsp. citric acid, a pinch of salt.

Preparation:

Wash, peel and chop the carrots, then put them in a bag and place them in the freezer for a day or more.
After the specified time has passed, remove the carrots from the freezer and place them in a deep container. Add a pinch of salt and half a teaspoon of citric acid there. Stir and wait for defrosting. The process will take about a day. During this time, the cuttings will need to be mixed three times.
When the pieces are completely defrosted, you need to drain the liquid from them, and then add sugar, two tablespoons of citric acid or finely grated lemon zest. Mix this mixture and let it brew for several days (without refrigeration).
After this, transfer the carrots into a sieve and let them drain thoroughly. When this is done, put the carrots in the oven or leave them to air dry. You can also use a vegetable dehydrator. Sprinkle the finished candied fruits with powdered sugar.

Recipe 4. With ginger

A good option for those who love the unusual taste of familiar dishes. In addition, this recipe will be a good help in preventing autumn colds.

We will need:

2 large carrots, a small piece of ginger root, 2 cups sugar, lemon zest, 5 g citric acid, 3 cups clean water, powdered sugar.

Preparation:

Peel the washed carrots. Cut it into thin pieces and put it in a saucepan.
Separately, boil a glass of water and pour boiling water over our carrots. Leave for a few minutes, and then drain the water, tipping the carrot pieces into a colander.
Prepare a thick syrup from sugar and two glasses of water. Put it on the fire and bring it to a boil. Then add lemon zest, a little citric acid and peeled, finely grated ginger.
Cool this syrup a little and pour it over the carrots. Leave for about 4 hours. After this time, cook the contents of the pan again for 10 minutes over low heat, then cool it. This cooking cycle is repeated three times.
Place the carrot pieces in a sieve and wait for all the syrup to drain. After this, we send the future candied fruits to an electric dryer or oven with the door open (temperature no higher than 80 °C degrees). Sprinkle the finished candied fruits with powdered sugar or sugar.

Recipe 5. No sugar

Sugar-free candied fruits are an absolutely healthy, natural product, a healthy snack for children and adults. The only disadvantage of this recipe is the short shelf life.

We will need:

1 kg of carrots, 2 kg of sweet ripe oranges without peel, zest of two small lemons, powdered sugar - to taste.

Preparation:

Wash the lemons thoroughly, cut off the zest and rub it into a container where the candied fruits will be cooked. Squeeze the juice from the oranges into the same container.
Peel the washed carrots and cut into small pieces or medium circles. Pour boiling water over and leave for a few minutes.
Drain the liquid and place the carrots in a container with orange juice and lemon zest. Heat this mixture over low heat until it boils, cook for 5 minutes, then turn off the heat and leave to cool. Then bring it to a boil again, but cook for 10 minutes over low heat. Turn it off and wait for it to cool down again. Boil for the third time and keep on fire for 15 minutes.
Cool the resulting broth. Drain the liquid, place the candied fruits in a colander and cover with clean gauze - the juice will drain and the slices will dry out slightly.
After this, dry the carrots in an electric dryer or oven until they become elastic. Ready candied fruits can be rolled in powdered sugar - in it they will not stick to each other.

Bon appetit!

Prepared by Olga Alexandrova

Candied carrots are not an attempt to save money, but another step towards a healthy diet. Few people can just go ahead and completely give up sweets in all their forms. It is especially difficult to deny yourself sweets: since childhood, we have become accustomed to the fact that this type of delicacy is hotly desired, and it is not for nothing that they say - if you behave well, you will receive candy. For many people, the love of sweets replaces all other joys of life, but the huge amounts of dyes, flavors and other preservatives contained in store-bought confectionery products do not bring any benefit. Fortunately, there are now many recipes for making homemade candy. Particularly popular is this type of candy, such as candied fruits, prepared by yourself. Moreover, not only berries and fruits can serve as the basis for candied fruits.

I want to tell you how to make delicious candied carrots.

How to make candied carrots

I am preparing everything necessary. I peel the carrots.
Cut into circles approximately 0.5 cm thick.
Place sugar and water in a saucepan, put it on the fire and bring to a boil. Then I add spices and add a cinnamon stick (can be broken into several pieces).
I add carrots and citric acid.
Cook over medium heat, stirring occasionally, for 20 minutes, then leave the circles to cool in the syrup for 4-5 hours. I repeat this procedure 3 times. With each subsequent stage there will be less and less liquid, this is how it should be. If necessary, you can add water little by little. After all the manipulations, the carrot pieces will shrink significantly, become dense and elastic.
I place the cold carrots with a fork on parchment paper.
I send it to dry in the oven at 80 degrees for 1 hour. I open the door a little to let the steam escape.
The finished, cooled candied carrots can be easily separated from the baking paper. I roll them in powdered sugar and you can try them.
I put it in a jar or box, without closing the lid tightly. If I make a lot, I store it in the refrigerator; if not, I leave it in the kitchen; they are eaten very quickly.

On a note:

try to choose carrots that are as even as possible, then the candied fruits will caramelize and dry more or less evenly;
You can add any other spices, such as nutmeg, star anise.

Candied fruits are always tasty and healthy. They can replace sweets or add them to porridge for children. In addition, you can make them yourself, and then we will be absolutely sure of the quality. Candied fruits are prepared from many fruits, berries, and even vegetables. Today we will learn how to make candied carrots at home.

RECIPE. Candied carrots.

The ingredients needed for candied fruits are the simplest, and finding them will not be a problem. This will probably be the cheapest delicacy. We will need:

Carrots, 0.5 kg.

Sugar, 0.25 kg.

Water, 1 tbsp.

Citric acid, 3g.

How to make candied carrots with your own hands?

Take carrots, wash them thoroughly and peel them. Then cut it into small cubes, about 1 by 1 centimeter.

Pour water into a saucepan and add sugar to it. Place on the fire and bring to a boil. As soon as the mixture begins to boil, reduce the heat and cook until it thickens a little.

Add chopped carrots to the syrup. Continue cooking over medium heat until the carrots release their juice. This may take about 10-20 minutes.

Set the pan aside for a few hours and let the carrots cool. When it has cooled completely, put it back on the fire and cook for 15-20 minutes. This cooling-heating procedure needs to be done only 3 times. When cooking for the last time, add citric acid. After the last boil, transfer the candied fruits to a colander and wait for the juice to drain.

The next step is drying; to do this, lay out the candied fruits in one layer on parchment and wait.

And lastly, sprinkle the candied fruits with powdered sugar.

Dried carrots are a very healthy and tasty dish, which can also be prepared for future use in the winter. During the cold season, the human body urgently needs vitamins, especially those found in vegetables. Many vegetables can be prepared for the winter in various ways and methods.

IMPORTANT:

The method takes place at a low temperature, which helps preserve proteins in the vegetable.

Candied carrots: the simplest recipe

Despite the fact that preparing this delicacy is really simple, the right choice of carrots plays an important role. Without brightly colored, juicy and sweet-tasting root vegetables, nothing will work. It is advisable to take fairly fresh carrots that have been in the refrigerator for several days. Then the chances that you will come across a lethargic specimen will be less. Wash carrots with cold running water.

Ingredients:

1 kg carrots;
2 cups sugar;
2 glasses of drinking water;
10 grams of citric acid;
orange zest optional.

Preparation:

Rinse the carrots thoroughly, peel by scraping the skin with a sharp knife, then cut into circles, put in boiling water for 5 minutes, place on a sieve and cool. Do not pour out the water - add sugar and citric acid to it, cook the syrup, to which you can optionally add orange zest. After 3 minutes of cooking, leave the syrup to cool to a temperature of 70 degrees or slightly less. Place future candied fruits in a cooking container. Pour sugar syrup over the cooled carrot slices, stir and let stand for about 4 hours. Then put on low heat and cook for about 10 minutes, remove from heat and let sit for 10-12 hours. During this time, the carrot slices will be thoroughly saturated with syrup and will become slightly elastic. Repeat cooking, making it shorter. 5 minutes is enough with the syrup barely noticeable boiling. Cool them again and boil again for 5 minutes.

Carefully place the hot candied carrots in a colander and let the syrup drain. This will take about 3 hours. Then place them on a baking sheet, leave for 5-6 hours, and then place in the oven. Dry for about 6 hours with the oven door open. Roll the finished candied fruits in powdered sugar, place in hermetically sealed glass jars, close with lids and store in a dark, dry and cool place. Unless, of course, you eat them first.

Homemade candied carrots

Such sweets do not require too much cooking, but turn out tasty and healthy. Neat circles of candied carrots can be rolled in sugar (or powdered sugar) and treated to family and friends. You can also store them in a well-sealed jar. Prepared according to our recipe, sweet candied fruits will conquer both children and adults.

Ingredients:

Carrots 0.5 kg
Citric acid 5 g.
Vanilla sugar 1 pack

Preparation:

Carrots should be prepared (washed, peeled) and cut into the same shape (preferably circles 0.5 cm thick).
Transfer the carrot pieces into the pan. Be sure to pour boiling water over them and cook for 7 minutes, then drain the water.
To prepare the syrup, we use a ready-made decoction (150 g) and 0.5 kg of sugar. Cook the syrup, add citric acid and vanilla sugar.
Then you need to pour the syrup over the carrots and simmer over low heat until the carrots are transparent.
Next, the syrup needs to be poured into a separate container. We recommend using it instead of sugar in your morning coffee (optional).
Place the carrots on a baking sheet and place in the oven at 45 degrees and dry for 45 minutes.
Now roll the finished candied fruits in sugar and place them in a container, tightly closing the lid.

Candied carrots with ginger

The advantage of this recipe is the addition of ginger, which makes the taste of candied fruits more interesting. Not just sweet, but slightly hot. Citric acid gives it sourness, and lemon zest gives it a pleasant aroma. You can replace lemon zest with orange zest and get a new note in the flavor bouquet of this wonderful delicacy. I borrowed the recipe, or rather, the idea of cooking, from the website Webspoon.ru, but long-term cooking of carrot slices in syrup did not pay off. The candied fruits turned out brittle, too “cooked”. So I modified the recipe a little. I hope that you will like my version of candied carrots and ginger.

Ingredients:

2 large carrots;
a piece of ginger root 1.5 cm long;
2 cups sugar;
zest of one lemon;
5 grams of citric acid;
3 glasses of drinking water;
powdered sugar to taste.

Preparation:

Peel the carrots by first washing them with a brush. Cut into thin pieces of short length and place in a bowl for cooking. Boil a glass of water, pour it over the carrots, leave for a couple of minutes, then drain the liquid, discarding the carrots in a colander. Prepare a thick, rich sugar syrup from sugar and two glasses of water. Heat it to a boil, add lemon zest, citric acid crystals and peeled ginger root, grated on a fine grater. Cool to approximately 60 degrees. Pour the hot syrup over the carrots and leave for 3-4 hours so that future candied fruits are thoroughly soaked. Then cook for 10 minutes over low heat, then cool. Repeat these cooking cycles “cook 10 minutes - cool” at least 3 times. Then place the carrot slices on a sieve, wait for the syrup to drain, and dry the candied fruits themselves in an electric dryer or oven with the door open at 80 degrees. Roll the finished treats in powdered sugar, and if there is no powder, then in sugar :)

Candied carrots without sugar

A dietary version of carrot dessert is prepared without the use of sugar. Vegetables are boiled in orange juice, infused in it, dried at room temperature on a cotton cloth, and then using special equipment - a dryer or oven. These candied fruits are not stored for a long time; the finished product is kept in the refrigerator.

Required ingredients:

carrots - 1 kg;
powdered sugar for rolling candied fruits - according to preference;
small lemons - 2 pcs.;
ripe oranges - 2 kg.

Preparation:

Before use, citrus fruits are thoroughly washed with a brush. Grate the zest from all the fruits, put them in a pan (enamel), pour the juice from the oranges into it. Peeled carrots are chopped into thin circles or strips, blanched, and added to the rest of the ingredients in the bowl.
Heat the mixture until it boils, after cooking for 5 minutes, set the container with the food aside for several hours. Then boil again, boil for 10 minutes (keep the heat low), and allow to cool completely. The now almost transparent carrots are heated again and boiled for about 16 minutes (at a minimum boil). Cool without removing from the juice, then place on a sieve, cover with gauze, leaving for several hours so that the slices dry at room temperature.
Place the product in a vegetable and fruit dryer until the candied fruit has an elastic consistency. To prevent the dessert from sticking together during further storage, you can lightly sprinkle it with powder.
The shelf life of the finished product will depend on the degree of drying, it ranges from 6 months to approximately 1 year. Candied carrots are often stored in jars, tightly closed with a lid, at room temperature. The homemade delicacy is not only tasty, but also very healthy.