Where do all those can’s of carrots come from?
From time to time I discover that I have a 2 or 3 year supply of canned carrots in my pantry, it’s time for ‘Candied’ carrots. Being single and a bit lazy when it comes to cooking, I have come up with an easy tasty use for all those cans of carrots.
Carrots cooked with a sauce of molasses, butter, allspice, and ginger.
6 large carrots, peeled or (1 to 3 – 15 ounce cans of carrots) well drained
12 small white onions, peeled (Optional)
1 small package marshmallows (Optional)
3 tablespoons butter
1 tablespoon sugar
1/3 cup light molasses
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon (Optional)
Using separate medium saucepans, cook carrots and onions, covered, in boiling salted water for 20 minutes, or just until crisp and tender, drain each well. (Canned carrots do not need cooked, boil only the onions until tender).
Melt butter in large skillet- stir in sugar, molasses, salt, and spices. Heat, stirring constantly, to the boiling point. Add carrots and onions, stirring to coat well with syrup. Simmer, stirring frequently, for about 10 minutes, or until nicely glazed.
(Optional) Cover with a layer of marshmallows toast in 375 degree oven until tops of marshmallows are a light brown color.
Candied carrots and onions serves about 6 people.
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