Candied Carrot Balls

1. 1

   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.

2. 2

   Add the orange juice and zest. Cook until thick and syrupy.

3. 3

   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.

4. 4

   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.

5. 5

   Leave to dry for a day or two, depending on humidity. Turn occasionally.

6. 6

   Keep dried candied carrot balls in a sealed container for up to a week.

* Per serving · 4 servings · Values may vary.

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