Glazed Carrots for a Crowd

Name: Glazed Carrots for a Crowd
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 45 servings.
Cuisine: Jewish
Ingredients: 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

TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD: 45 servings.

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

Ingredients

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

Directions

1. 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.
2. Pour sugar mixture over carrots. Bake, uncovered, at 350° for 30-40 minutes or until heated through.

Nutrition Facts

3/4 cup: 145 calories, 2g fat (1g saturated fat), 5mg cholesterol, 124mg sodium, 32g carbohydrate (25g sugars, 4g fiber), 1g protein.

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