Carrots wash, peel and cut into cubes somewhere 1x1 cm

Sugar and water boil syrup, boil it on a slow fire, until it starts to thicken slightly. It took me 10-12 minutes.

Dip in hot syrup carrots. At first, everything will roll into a ball, but then the carrots will provide the juice, it will heat and dissolve caramel. Cook the carrots on medium heat for 15 minutes.

Turn off the heat and leave the carrots for a few hours. Then again boil and leave to infuse. So you can do 2-3 times, look at the carrot slices should be almost transparent, and quantity of syrup. At the last boiling add lemon juice or citric acid. Slices of carrots drain in a sieve or colander, so that the syrup can drain. The candied fruit mixture, then roll in sugar. To do this, I put them in a bowl, sprinkled with sugar and carefully stirred.

To dry lay out the candied fruit in a single layer on a towel or parchment. Leave about battery overnight or dry in oven at temperature of 80-90 C. 30 min., and then leave it to cool.

Store the candied fruit can few weeks in a jar with the lid tightly closed.