CIRCLEVILLE – “Growing up as a child I can remember this dish fondly, I always loved carrots anyways. I remember eating carrots directly out of the garden and this recipe just kicks that up a notch. My kids love these, every time I make carrots for a side dish for dinner they ask “Are they the candy kind?” Its a really simple disk that just adds to the Thanksgiving fun. I usually have to make a large amount during the holidays because people usually get seconds,” said Jeremy Newman.
Heres what you need for caramelized carrots
- 2 cans of sliced carrots, or you can soften fresh carrots
- 2 tsp. margin or butter
- 1/4 cup of sugar
When I’m using canned carrots I will use half of the juice in the can. Place all the ingredients in a stove top pot. Using medium heat slowly cook the carrots and gently stir. Simmering down the liquid until its sticky and covers the carrots (approximately 10 minutes). Be careful with too much heat, as it will easily burn during the caramelization process