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
Ingredients
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1 ½ pounds
carrots, grated
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16 ounces
sugar, plus more for rolling
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1 pinch
salt
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1
orange's juice and zest
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½ cups
biscuit meal (or finely ground graham crackers)
Directions
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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.
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Add the orange juice and zest. Cook until thick and syrupy.
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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.
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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.
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Leave to dry for a day or two, depending on humidity. Turn occasionally.
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Keep dried candied carrot balls in a sealed container for up to a week.
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