Whenever our church group plans a gathering, I'm undoubtedly asked to bring these carrots. I never complain because I enjoy them a much as everyone else.—Bonnie Milner, DeRidder, Louisiana
- 3 cups sugar
- 1 cup light corn syrup
- 1/2 cup butter, cubed
- 1/4 cup thawed orange juice concentrate
- 1 teaspoon salt
- 2 cans (no. 10 size) baby carrots, drained or 12 pounds medium carrots, sliced and cooked
- In a large saucepan, combine the first five ingredients; bring to a boil over medium heat. Boil for 5 minutes, stirring occasionally. Place carrots in two 13-in. x 9-in. baking pans.
- Pour sugar mixture over carrots. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 45 servings.
Originally published as Glazed Carrots for a Crowd in Taste of Home October/November 1996, p54
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