Candied Carrots Recipe
Candied carrots parboiled then finished in abutter and brown sugar glaze, with an orange-glazed variation and notes onavoiding mushy or watery results.
Ingredients
- 2 to 2.5 lbs carrots, peeled and sliced into 1/2-inchcoins
- 4 tbsp unsalted butter
- 1/3 to 1/2 cup brown sugar
- ½ cup water
- 1/4 to 1/2 tsp salt
- Optional: 1/4 cup orange juice plus 1 teaspoon zest, or1/2 teaspoon cinnamon
Instructions
- Parboil sliced carrots in water until just fork-tender, 5 to 8 minutes. Drain well.
- Melt butter in a wide skillet over medium heat. Stir in brown sugar and water, and simmer until the sugar dissolves.
- Add the drained carrots and simmer uncovered, stirring frequently, 5 to 10 minutes, until the glaze reduces and coats the carrots.
- Season with salt. For the orange version, stir in orange juice and zest during the last 2 minutes.
Notes
Watch the heat closely once the liquid starts to reduce, since a butter-sugar glaze can scorch within a minute of finishing. Does not freeze well, best made fresh.