Candied Carrots
 
Ingredients
  • ½ cup (54 grams) lightly packed grated carrot, patted dry
  • 1 cup (200 grams) granulated sugar
  • 4 tablespoons (60 grams) water, divided
Instructions
  1. On a nonstick baking mat or rimmed baking sheet, sprinkle carrots evenly in the center.
  2. In a medium saucepan, stir together sugar and 3 tablespoons (45 grams) water (it should be the consistency of wet sand), and cook over medium heat, being careful not to splash sides of pan and stirring occasionally to help sugar dissolve; use remaining 1 tablespoon (15 grams) water to brush down sides of pan. Once it starts to boil, increase heat to high and do not stir. Cook until light amber color is reached. Remove from heat; immediately pour over carrots. Let stand until cool and set. Place on a cutting board, and using a chef’s knife, cut into small pieces.
Recipe by Bake from Scratch at https://bakefromscratch.com/tropical-carrot-cake/