Carrot toffees recipe. We make candied fruits from carrots. Making candied carrots: recipe

Candied carrots are not an attempt to save money, but another step towards a healthy diet. Few people can just take and completely give up sweets in all its manifestations. It is especially difficult to deny yourself sweets: since childhood, we have become accustomed to the fact that this type of delicacy is ardently desired, it is not for nothing that they say - if you behave well, you will get a candy. The love of sweets for many people replaces all the other joys of life, only huge amounts of dyes, flavors and other preservatives that are found in store-bought products do not bring any benefit. confectionery. Fortunately, there are now many recipes for making homemade sweets. Especially popular is this type of candy, like candied fruits, made by hand. 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.

Candied Carrots: The Easiest Recipe

Despite the fact that the preparation of this delicacy is really simple, the right choice of carrots plays an important role. Without brightly colored juicy and sweetish-tasting root crops, nothing will work. It is advisable to take a fairly fresh carrot, which has lain in the refrigerator for several days. Then the chances that you will come across a sluggish copy will be less. Wash carrots in cold running water.

Ingredients:

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

Cooking:

Rinse the carrots thoroughly, peel them by scraping the peel with a sharp knife, then cut into slices, dip in boiling water for 5 minutes, put on a sieve and cool. Do not pour out the water - add sugar and citric acid to it, boil the syrup, in which you can add orange zest if you wish. After 3 minutes of boiling, leave the syrup to cool to a temperature of 70 degrees or slightly less. Fold future candied fruits into a cooking container. Pour the cooled circles of carrots with sugar syrup, mix and soak for about 4 hours. Then put on a small fire and cook for about 10 minutes, remove from heat and soak for 10-12 hours. During this time, the carrot slices will be properly soaked in syrup and become slightly elastic. Repeat the boil, making it shorter. 5 minutes is enough with a barely noticeable boil of the syrup. Let them cool again and boil again for 5 minutes.

Hot candied carrots carefully place in a colander and let the syrup drain. This will take about 3 hours. Then put 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, lay out in hermetically sealed glass jars, close the lids and store in a dark, dry and cool place. Unless, of course, you eat them before.

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 pungent. Citric acid gives sourness, lemon peel gives 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 Webspun.ru, but the long-term cooking of carrot slices in syrup did not justify itself. Candied fruits turned out brittle, too “boiled”. So I modified the recipe a bit. I hope that you will like the candied carrots with ginger in my performance.

Ingredients:

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

Cooking:

Peel the carrots by first washing them with a brush. Cut into thin sticks of small length, put in a bowl for cooking. Boil a glass of water, pour carrots over them, leave for a couple of minutes, then drain the liquid by throwing the carrots into a colander. From sugar and two glasses of water, prepare a thick saturated sugar syrup. Heat it to a boil, add lemon zest, citric acid crystals and peeled ginger root, grated on a fine grater. Cool to about 60 degrees. Pour carrots with hot syrup, leave for 3-4 hours so that future candied fruits are properly soaked. Then cook for 10 minutes on minimum heat, then cool. Repeat these cooking cycles "boil 10 minutes - cool" at least 3 times. Then throw the carrot slices on a sieve, wait until the syrup drains, dry the candied fruits themselves in an electric dryer or oven with the door open at a temperature of 80 degrees. Roll ready-made sweets in powdered sugar, and if there is no powder, then in sugar :)

Sugar-free candied carrots

Sugar is really not used to prepare this diet treat. Carrots are boiled in orange juice, then infused in it, soaking and acquiring pleasant taste with sourness, and then dries - first at room temperature on a regular sieve, then - in a dryer for vegetables and fruits. Long term storage such a delicacy, of course, is impossible. However, you can eat this healthy yummy quickly enough if you replace it with regular sweets. Store leftovers in the refrigerator for up to a week. Detailed recipe cooking candied carrots without sugar, read on.

Ingredients:

• 1 kg of carrots;
• 2 kg of ripe oranges;
• 2 small lemons;
• powdered sugar for rolling finished candied fruits.

Cooking:

Oranges will use juice and zest, lemons will use only zest. To ensure that the use of the zest is safe, wash the citrus fruits thoroughly under running water using a brush. Remove the zest with a grater, put in a container for cooking candied fruits. Squeeze the juice from the oranges, pour it there too. Peel the carrots, after washing also with a brush, cut into small cubes or not very thick circles. Pour boiling water over it, leave it in this boiling water for a couple of minutes, then drain the liquid, and put the carrot pieces in a bowl with orange juice and zest. Heat over low heat until boiling, after 5-6 minutes of cooking, leave for several hours. Bring to a boil again, this time simmer on low heat for 10-12 minutes. Leave again until completely cool. Then heat again and cook the almost transparent carrots at a minimum boil for 15-16 minutes. Cool directly in the juice, then drain the liquid by placing the candied fruits on a sieve. Cover with sterile gauze, leave for several hours at room temperature so that the juice drains well and the slices themselves dry slightly.

Dry in a conventional electric vegetable dryer until the candied carrots are firm. Roll in powdered sugar - just a little bit so that they do not stick together during storage.

Do you cook candied carrots at home? What supplements do you use? Tell us about your experience in the comments.

Step 1: prepare the carrots.

Rinse the carrots and carefully peel them. After washing and peeling, cut the vegetables into pieces, the shape of which is completely unimportant in this case, so you can choose cubes, straws, circles, or medium-sized sticks.
Fold the peeled, washed and chopped carrots into a deep saucepan, pour boiling water over it 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. Colander, along with all its contents, douse with ice water and leave in the sink for a while to drain excess liquid.

Step 2: Cook the syrup.

Drain off most of the broth, leaving about 0.5 cup. Pour in the sugar and add citric acid. Return the pot to the heat and boil the syrup.

Step 3: boil carrots in syrup.

When the syrup is ready, leave it to boil in a saucepan and pour the carrot pieces into the same place. Immediately reduce the fire and, stirring all the time, cook 15-20 minutes. At first it will seem to you that it is very thick, but then the carrot will release more juice and everything will become as it should. Once enough time has elapsed for simmering, remove the pot from the heat, cover with a lid to prevent any dirt from getting in, and leave to infuse for 7-10 hours. Then boil the contents of the pot again and boil again. 15-20 minutes. Repeat the procedures for boiling and infusing carrots in syrup for more 1-2 times until the pieces are clear and the liquid thickens. Then recline 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 slices on a baking sheet lined with parchment paper, sprinkle them with plenty of powdered sugar and place in a preheated oven until 80-90 degrees oven on 30 minutes. Then turn off the heat and keep the carrots inside oven until final cooling.
Or you can simply lay out the pieces of carrots on parchment and lay them near the battery, where they will dry overnight and turn into candied fruit.

Step 5: serve candied carrots.

Candied carrots are very well stored in a dry and inaccessible place for several weeks, for this it is enough to hide them in a jar with a tight-fitting lid.
Serve ready-made candied carrots for tea or cook desserts with them, as well as various pastries, because these chewy goodies will always come in handy everywhere.
Enjoy your meal!

You can also roll ready-made candied carrots in ordinary sugar or in brown.

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 still not 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 and stale ones will not work here at all.

Try also candied orange peels, candied pumpkin, candied watermelon peels and candied melons.

Calories: Not specified
Cooking time: Not indicated

What could be better than moderately sweet, with a delicate aroma of citrus, natural "sweets"! After all, they can be easily given to your kids, they can decorate themselves, they can be added to cereals, pastries, consumed as a dish on their own. You can store such vegetable sweets for several months by placing them in a dry container and tightly closing the container with a lid.

Candied carrots are moderately sweet, slightly dense, covered with a thin layer of powdered sugar and a delicate lime flavor.

If you like the rich taste of citrus, double the amount of lime in the recipe. You can also add candied fruit and other spices to the syrup for cooking: cinnamon, cloves, anise, or even star anise. This will give the orange vegetable a new, savory note.

Carrots for the manufacture of candied fruits must be selected high-quality, sweet, brightly colored and juicy.

Let's make candied carrots together. The recipe is quite simple, and even a young and inexperienced cook can create it, the main thing is to clearly follow all the recommendations and monitor the time of its preparation.

Ingredients:
- 1 kg of carrots;
- 1 lime;
- powdered sugar;
- 700-800 grams of sugar.

How to cook with a photo step by step

1. Rinse juicy, fresh roots under water and peel with a thin-bladed knife. Chop carrots for candied fruits into thin (3-4 mm) segments.




2. Cut the lime.




3. Prepare syrup: add sugar.






Pour 150 ml of water into a container for preparing candied carrots and cook for 3-4 minutes.




4. After the syrup becomes homogeneous, add finely chopped lime to the mixture.




5. Cook the sweet lime mass for 10 minutes.






6. Start adding carrots to the fragrant syrup, let it boil, wait a few minutes and remove the container from the fire.




7. After the carrots have cooled, repeat the procedure 2-3 more times.




8. Remove candied fruits from carrots with a slotted spoon, put a thin layer on a refractory container (lined with food paper).




9. Put the vegetables in a hot oven (120 degrees) for 20-22 minutes.






10. Sprinkle the carrot slices with icing sugar, making sure that the sugar envelops the candied carrots on all sides.




11. Enjoy fragrant, tender pieces of candied fruit and treat your relatives, friends and colleagues.
Recall that last time we prepared

step by step recipe with photo

It is a mistake to think that candied fruits can only be prepared from fruits and berries. For this purpose, you can use many vegetables: zucchini, pumpkin, beets. Candied carrots are very appetizing. They hold their bright, sunny color well, and the neutral flavor of carrots makes it easy to turn them into a dessert.

Ingredients

• carrots - 500 g
• granulated sugar - 300 g
• citric acid - on the tip of a knife

Cooking

1. For candied fruits, it is better to choose sweet, juicy varieties of carrots. Root crops should not be rotten, sluggish or have deep damage. Wash the carrots thoroughly with a brush under running water, then peel.

2. There are two main cutting methods. You can divide the carrots along the length into 2-3 parts. And then divide each into 4 bars. To get round candied fruits, carrots need to be cut into circles 6-7 mm thick. If you do this with a corrugated knife, you will get original "sweets" with a ribbed surface.

3. Pour the chopped pieces into a saucepan and pour boiling water over it. Quickly bring to a boil and after 2 minutes, drain in a colander and pour over ice water.

4. Cook syrup separately: pour granulated sugar with a glass of boiled water, bring to a boil and cook for 3 minutes.

5. Immerse blanched carrots in boiling syrup. Wait until it boils and remove from heat.

6. At intervals of five to eight hours, repeat boiling until the syrup thickens. Usually 4-5 repetitions are enough. After that, put the carrots in a colander and let the syrup drain. Wait 2-3 hours for the pieces of root crops to dry well.

Carrots ... From early childhood, each of us knows about numerous useful properties this root crop. Carrot improves eyesight, contains growth vitamin and many other necessary substances. And besides, it’s just nice to eat it - it crunches so positively and life-affirmingly!

Candied carrots are an interesting dish that retains all the qualities of a 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 the preparation of candied fruits will have to devote some amount of time, the result will justify all the costs. Ready-made candied fruits can be eaten instead of snacks, decorated with pastries and simply added to taste in pies or salads. And you can’t even spoil porridge with candied fruit!

Advice! Do not cut the carrots too finely, as they shrink when baked and boiled.

Recipe 1. Sugar

We will need:

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

Cooking:

1. Thoroughly wash the carrots, peel them and cut them the way you personally like best. Then we send the pieces to the pan and pour them with boiling water. We cook for a few minutes.
2. Drain the broth into a separate bowl, and pour the carrots themselves with cold water.
3. Cooking syrup. We measure out half a glass of carrot broth and add sugar and citric acid. Bring to a boil and throw in carrots. We cook for about 20 minutes. After that, 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.
4. Put the finished pieces on parchment paper and leave to dry. To speed up the drying process, you can send the carrots to the oven (temperature - no more than 90 ° C).
5. At the end, 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, leaving them in the refrigerator.

Recipe 2. Spicy

We will need:

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

Cooking:

1. Fresh, juicy carrots are peeled and cut. We put it in a syrup of water and sugar. We put on fire.
2. Squeeze the juice from one orange into the boiling syrup. Sliced ​​orange peel large pieces and also throw into the pan. Add cinnamon and cloves. You can vary the amount of spicy ingredients based on your taste.
3. In fragrant syrup, cook the carrots for another 5 minutes over medium heat. After that, turn off the burner and wait until our mixture cools down. This will take about 10 hours.
4. When the carrots have completely cooled, they must be boiled again, and then cooled - and so on three times in a row. Then we discard the pieces of carrots in a colander and let them dry for several hours.
5. After the carrots have dried, they must be laid out on a baking sheet 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 ready-made candied fruits with powdered sugar. Ready!

Recipe 3. Without 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.

Cooking:

1. My carrots, peel and cut, and then put it in a bag and put it in the freezer for a day or more.
2. After the specified time, we remove the carrots from the freezer and put 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 cutting will need to be mixed three times.
3. When the pieces are completely defrosted, you need to drain the liquid from them, and then add sugar, two tablespoons of citric acid or lemon zest grated on a fine grater. We mix this mass and let it brew for several days (without a refrigerator).
4. After that, we throw the carrots into a sieve and let it flow well. When this is done, send the carrots to the oven or leave them to dry in the air. You can also use the vegetable dryer. Sprinkle finished candied fruits with powdered sugar.

Recipe 4. With ginger

A good option for those who love unusual taste familiar dishes. In addition, this recipe will be a good help in the prevention of 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 pure water, powdered sugar.

Cooking:

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

Recipe 5. Sugar free

Sugar-free candied fruits are an absolutely healthy, natural product, a healthy snack for children and adults. The only downside to 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.

Cooking:

1. Thoroughly wash the lemons, cut off the zest from them and rub it into a container where candied fruits will be cooked. Squeeze the orange juice into the same container.
2. We clean the washed carrots and cut into small pieces or medium circles. Pour boiling water over and leave for a few minutes.
3. Drain the liquid, and put the carrots themselves in a container with orange juice and lemon zest. We heat this mixture over low heat until boiling, cook for 5 minutes, then turn off the heat and leave to cool. Then again bring to a boil, but cook for 10 minutes on 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.
4. We cool the resulting broth. We drain the liquid, and discard the candied fruits in a colander and cover with clean gauze - the juice will drain, and the slices will dry slightly.
5. After that, dry the carrots in an electric dryer or oven until it becomes elastic. Ready candied fruits can be rolled in powdered sugar - in it they will not stick to each other.

Enjoy your meal!

Prepared by Olga Alexandrova