Author Notes: This is a great recipe to use carrots in a way that will surprise just about anyone. I adapted this recipe from my friend Maria Cseh in Kecskemét, Hungary. Last summer I spent an entire day in her kitchen and garden, cooking together and working through the summer heat. Nothing we made was from written recipes, just her experience.
A note about biscuit meal: I had never worked with biscuit meal before living in Hungary. It is sold to make English-style biscuits at home, essentially a cookie powder. Finely ground graham crackers can be a good substitution. - chasqui
Makes about 3 dozen
- 1 ½ pound carrots, grated
- 16 ounces sugar, plus more for rolling
- 1 pinch salt
- 1 orange's juice and zest
- ½ cups biscuit meal (or finely ground graham crackers)
- 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.
- Add the orange juice and zest. Cook until thick and syrupy.
- Stir 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.
- When 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.
- Leave to dry for a day or two, depending on humidity. Turn occasionally.
- Keep dried candied carrot balls in a sealed container for up to a week.
- This recipe was entered in the contest for Your Best Carrot Recipe
Tags: tea time