Photo by chasqui
chasqui's Notes:
Expand1 ½ pound carrots, grated Ask a question about this ingredient
16 ounces sugar, plus more for rolling Ask a question about this ingredient
1 pinch salt Ask a question about this ingredient
1 orange's juice and zest Ask a question about this ingredient
½ cups biscuit meal (or finely ground graham crackers) Ask a question about this ingredient
Combine the carrot, 16 ounces of sugar, and salt in a heavy saucepan and cook over medium heat until the sugar melts and the mixture thickens.
Ask a question about this stepAdd the orange juice and zest. Cook until thick and syrupy.
Ask a question about this stepStir in the biscuit meal and remove from heat. The mixture should be sticky but easy to form into balls. Cool for 10 to 15 minutes.
Ask a question about this stepWhen the mixture is cool enough to handle, roll into balls (about the size of truffles) by hand and roll them in sugar. Set on cookie sheets to dry.
Ask a question about this stepLeave to dry for a day or two, depending on humidity. Turn occasionally.
Ask a question about this stepKeep dried candied carrot balls in a sealed container for up to a week.
Ask a question about this step
This is from your friendly editors at Food52.
