Glazed Carrots

Like many of Mom's recipes, this one has no real measurements. It was also very simple and well-received. She served this at the holidays. It has a lovely color and is a nice complement to turkey, ham, or roast beef.

Julienne a bag of carrots. Put in a saucepan and cover with water. Add equal parts of white granulated sugar and butter (a stick of butter and a 1/2 cup of sugar usually works well). Bring to low boil and allow to boil until the liquid reduces to a glaze. This could take an hour or so, so leave it boiling on the back burner as you prepare the rest of the meal. Watch carefully at the end--it can burn very quickly as it becomes glaze.