CANDIED STRAWBERRIES
Give roses a rest: Sweet and glossy, these candy-dipped strawberries don't need water (but they won't last as long).
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 12 strawberries
Number Of Ingredients 3
Steps:
- Add the sugar, corn syrup and 1/4 cup water to a small heavy-bottom saucepan. Bring to a boil over high heat, stirring once to make sure the sugar dissolves. Attach a candy thermometer or use and instant read thermometer and bring to 300 to 310 degrees F. Remove the pot from the heat and let sit for 1 minute.
- Stir the sugar mixture to even out the temperature from top to bottom. Dip the strawberries, using the stem as a handle and swirling to coat. Remove and allow excess syrup to drip off, shaking as needed. Place on a parchment-lined baking sheet and allow to cool and harden, about 10 minutes.
- Trim the ends of 12 extra-long lollipop sticks to the desired length to fit your vase. Carefully skewer each strawberry through the stem end and arrange into a bouquet in the vase. Serve within 2 hours (see Cook's Note).
CANDY STRAWBERRIES
Perfect addition for cookie trays for parties!
Provided by Martha
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Combine gelatin, pecans, and coconut. Stir in milk and vanilla; mix well. Chill one hour.
- Shape into strawberries. Roll in red sugar; tint sliced almonds with green food coloring and insert in top of "berries" to form leaves.
Nutrition Facts : Calories 110.6 calories, Carbohydrate 16.1 g, Cholesterol 3.3 mg, Fat 4.7 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 1.6 g, Sodium 49.6 mg, Sugar 12.5 g
CANDIED CARROTS
My family's favorite vegetable. They are great for the holidays, too!
Provided by Denyse
Categories Side Dish Vegetables Carrots
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
- Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!
Nutrition Facts : Calories 150.3 calories, Carbohydrate 24.5 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 123.2 mg, Sugar 18.7 g
SWEET CANDIED CARROTS
These tender, vibrant carrots have a buttery glaze and a mild sweetness. It's a simple dish, but it sure makes carrots seem special.-P Lauren Fay-Neri, Syracuse, New York
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.
Nutrition Facts : Calories 125 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 174mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein.
CANDY-COATED CARROTS
Getting my kids to eat vegetables was a problem for me... until I came up with this recipe that easily dresses up carrots with a sweet, tangy glaze.-Lavonne Hartel, Williston, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, cook carrots in a small amount of water until crisp-tender; drain and keep warm. In the same saucepan, cook butter and brown sugar until bubbly. Stir in lemon juice, pepper sauce and salt. Return carrots to pan and heat through.
Nutrition Facts :
CANDY COATED CARROTS
Make and share this Candy Coated Carrots recipe from Food.com.
Provided by MizzNezz
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook carrots to crisp tender, drain.
- Set carrots aside and keep warm.
- In same pan cook butter and sugar until bubbly.
- Stir in lemon juice, hot sauce and salt.
- Return carrots and heat through.
Nutrition Facts : Calories 193.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 252.2, Carbohydrate 22.9, Fiber 2, Sugar 18.7, Protein 0.8
CHOCOLATE-DIPPED STRAWBERRY 'CARROTS'
Make these yummy Chocolate-Dipped Strawberry 'Carrots' to add to your Easter basket this season. Use white chocolate and then dye with food coloring to create the perfect orange to make these Chocolate-Dipped Strawberry 'Carrots' look like the real veggie!
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Mix chocolate and food colorings in medium bowl until blended.
- Cover baking sheet with waxed paper. Dip strawberries, 1 at a time, into chocolate mixture, turning to completely coat strawberry; gently shake strawberry over bowl to remove excess chocolate. Place strawberries on prepared baking sheet.
- Spoon remaining melted chocolate into resealable plastic bag; press excess air from bag, then seal bag. Cut small piece off one bottom corner of bag; use to pipe horizontal lines onto strawberries to resemble carrots as shown in photo.
- Refrigerate 30 min. or until chocolate is firm.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 2.1262 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0.567 g, Sugar 0 g, Protein 0.8987 g
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