If you like it, save it!
Save and organize all of the stuff you love in one place.Got it
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it
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