Child-Proof Candy Carrots

Throw everything in a pot with enough water to barely cover. Slap the lid on it and bring it to a boil, stirring gently every now and then.

Taste your water for sweetness to your taste and turn to medium-low till the water is gone and you have a butter, vanilla, sugar sauce .

That’s it!

Serving suggestion:

Paillard half a chicken breast, bread in fish fry, and fry in extra virgin olive oil and butter. Don’t waste all that good flavorful fat—throw some flour in the pan and cook it well so you don’t have raw flour taste in your gravy. Add low salt chicken broth or milk (or whatever you like or have) to make a gravy and slap it on the chicken. Add a nice crisp green salad with a light vinaigrette dressing, and voila. A supper meal fit for royalty.

Tips:

Use more vanilla if you like. You can also add nutmeg or any other pie spice, but the vanilla for us has been the winner by far. I have also spiced them with orange rind, but if you do, don’t add vanilla because it makes the carrots smell and taste like spoiled oranges. Funny, huh?

For diabetics, use agave or Truvia. I know 16 envelopes of Splenda equals 1/2 a cup, but make sure to use a little sugar to cut the artificial sweetener whang.