These will be sweet and chewy when done and are the perfect decorations for BA's Best Carrot Cake.
Ingredients
2 medium carrots, scrubbed, very thinly sliced on a mandoline
2 tablespoons sugar, plus more
Directions
Bring carrots, 2 Tbsp. sugar, and 1/4 cup water to a simmer in a medium skillet over medium-low heat, stirring to separate carrots. Cook until carrots are soft, about 5 minutes. Increase heat to medium and cook, stirring, until liquid is reduced to a thick syrup (if syrup starts to color, reduce heat). Add several generous pinches of sugar, tossing constantly, then cook, tossing, until carrots are coated. Spread out on a parchment-lined baking sheet and let cool.
Separate carrots with your fingers and toss each piece in more sugar to coat.
Carrots can be made 1 day ahead. Store tightly wrapped at room temperature. Toss in sugar before using.
