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One of my favorite things about autumn baking is the wide range of seasonal flavors. Not just pumpkin spice (obviously!) but all of the other fall classics, like apple, pear, coffee, hazelnut, and chai. Somehow I feel like I’ll never run out of new combinations to try.
One fall flavor you don’t hear much about, though, is carrot. And perhaps that’s because it’s not an iconic “fall flavor” like pumpkin spice. And who wants to eat vegetables for dessert, right?
But, with the perfect blend of spices, some crunchy toasted walnuts, and maybe even a raisin or two, I’d argue that a classic slice of carrot cake encapsulates the flavors of fall just as well as a pumpkin spice latte or a mug of apple cider. So why can’t carrot candy do the same?
Bottled carrot juice forms the base of this recipe. Carrot juice might sound a bit unusual, and it’s certainly not as popular as orange or apple juice, but it definitely has its fans (my grandmother always loved to drink it!) And carrot juice has actually been gaining in popularity recently due to a range of health benefits.
Carrot juice is not even something that you’ll need to special order. Most grocery stores carry some variety of carrot juice in the bottled juice aisle. (And if it’s not there, also have a look at the refrigerated section; there are lots of companies doing fresh, cold-pressed carrot juices.)
Adventures in Carrot Candy
A few months ago, I purchased a big bottle of carrot juice for another recipe. I didn’t want the leftovers to go to waste, so I figured I’d experiment with a recipe for carrot candy. And wouldn’t you know, the results are actually delicious…and not at all like eating vegetables!
Featuring a spiced carrot filling coated in a crunchy layer of sugar, this sweet and simple carrot ginger candy tastes just like a slice of carrot cake, but in gummy candy form.
Carrot Candy Tips and Tricks
You will need a candy thermometer for this recipe. A digital one is best (I’m partial to this Taylor thermometer) as the infrared gun style just takes the temperature of the top of the boiling mixture. You might also consider a thermometer that clamps to your pot (or hangs over the side) to free up your hands and avoid having to check the temperature constantly.
For most accurate results, try using two thermometers. (Accuracy is very important with this recipe. If you don’t cook the mixture long enough, you’ll end up with a runny mess, and if you overcook it, you’ll have carrot hard candy. So precision is key!) The “two thermometer” method is a trick I picked up at pastry school, and one I always try to employ when working with chocolate, sugar, or other temperature-sensitive recipes.
I used candied stem ginger (also called crystallized ginger) in this recipe. If you don’t have any on hand, you can substitute 1/2 teaspoon of ground ginger instead.
When making this recipe, be sure to plan your time accordingly. The candy mixture requires at least four hours to set in the pan (I like to let it set overnight), plus an additional 1-2 days to crystallize and develop its signature crunchy coating.
Notes on Gelatin
Although I generally prefer to work with leaf gelatin, I used the powdered version in this recipe. There are numerous charts online which provide formulas for converting leaf and powdered gelatine. You could give conversion a shot if you’re feeling adventurous, although I have yet to personally tried making this recipe with gelatin leaves.
These carrot ginger candies are perfect for holiday gifting. When packaged in a sealed cello bag or an airtight container, they’ll easily last for a month or longer at room temperature. Which makes them great for sending through the mail, too!
For another fun gummy candy recipe, try making these cranberry candies, too! And if you enjoy using vegetables in dessert recipes, be sure give my parsnip cookies with cream cheese frosting and candied parsnips a try.
And Iif you make these, or any of my recipes, don’t forget to tag me at @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
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Carrot Ginger Gummy Candy
- Total Time: 5 hours (+ 1-2 days to crystallise)
- Yield: 50-60 candies 1x
Description
Featuring a spiced carrot filling coated in a crunchy layer of sugar, these sweet and simple confections taste just like a slice of carrot cake, but in gummy candy form!
Ingredients
250 milliliters cold carrot juice (about 1 1/8 cups)
35 grams powdered gelatin (about 3 1/2 tablespoons)
650 grams granulated sugar (about 3 cups, plus 2-3 additional cups for coating the candies)
190 milliliters boiling carrot juice (about 3/4 cup)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch ground allspice
Pinch kosher salt
30 grams candied ginger, chopped (1–2 tablespoons)
Canola or vegetable oil (for greasing tin and knife)
Instructions
Line a 20×20-centimeter / 8×8-inch square tin with parchment and grease generously with canola oil. Set aside until ready to use.
Add 190 milliliters cold carrot juice to a large saucepan; sprinkle gelatin over top to dissolve.
Add 240 milliliters boiling carrot juice and sugar to the saucepan and whisk gently to combine.
Bring mixture to a boil and simmer on medium heat, stirring occasionally, until it reaches 107° C / 225° F on a candy thermometer. This will take 20-25 minutes or longer, so be patient!
Remove mixture from heat and stir in spices, followed by chopped candied ginger.
Pour mixture into prepared pans and chill until firm (at least 4 hours, or overnight).
Line a large rimmed tray with parchment and set aside.
Once candy mixture has set, peel away parchment and turn the candy slab out onto a generously sugared surface. (I like to use a large plastic cutting board covered in parchment, with several quarter cup-sized scoops of granulated sugar spread across the surface.)
With your hands, coat the slab in sugar until completely covered on both sides.
Cut the slab into squares with a sharp, well-oiled knife. (I prefer to lightly mark the squares with the back of my knife prior to cutting, to make sure all of my candies are roughly the same size.) You can cut 7 x 7 rows (for 49 square candies) or 8 x 8 rows (for 64 square candies). If preferred, you can also use a metal cutter* to cut the candies into fun shapes instead of squares.
With your hands, roll each square in sugar until all sides are completely coated.
Transfer coated candies to prepared tray. Allow the candies to sit at room temperature, uncovered, for 1-2 days to allow candy to crystallise and develop a crunchy coating.
Store carrot ginger candies in an airtight container at room temperature for up to one month.
Notes
For accuracy, you will need a good candy thermometer for this recipe.
Don’t forget to plan ahead! These candies need time to sit at room temperature for 1-2 days, in order to develop their crunchy coating.
*If using a cutter instead of a knife, be sure to coat it with plenty of canola oil or other nonstick cooking spray. Use a paper towel to clean the cutter between cuts, adding more oil periodically to prevent the candy from sticking to the cutter.
- Prep Time: 10 minutes
- Chilling Time: 4 Hours
- Cook Time: 30 minutes
- Category: Candy and Confectionery
- Method: Stovetop
- Cuisine: Sweets
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