Candied carrots

Yield: 1 servings

Measure Ingredient
2 pounds Fresh carrots
½ cup Mrs. Butterworth's syrup
2 tablespoons Oleo
Boiling water

Wash, peel and cut carrots diagonally into 1 inch slices. Place in 2-quart saucepan. Add boiling water to measure 1 inch. Cover and simmer 20 minutes until tender, drain. Add oleo and toss until carrots are well coated. Add syrup, heat and roll carrots in syrup until evenly glazed. Cook over med. heat until well glazed. Watch carefully to prevent scorching. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

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