I have made these several times and you can use white sugar, light brown sugar or dark brown sugar. The light brown sugar has a little molasses in it and the dark brown sugar has a little more molasses in it, so if you like that taste, give it a try. I like them both ways.
- 1 lb. baby carrots
- 1/2 cup water
- 2 tablespoons sugar
- 2 tablespoons butter
Put all ingredients in a large skillet and bring to a boil. Turn heat down to simmer and cover pan. Cook until carrots are tender and sauce is reduced to a glaze. Depending on the size of your carrots, you may add a little more water if needed to get them tender. If carrots are too small they may get done before the sauce is reduced. Try to get the right balance. (In my picture, my carrots were a little large and I had to add water)
“Blessing comes from seeking wisdom and living by it.”