Servings: 100 Portions (2 Pan)
Portions: 1/2 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 400 degrees Oven
3 3/4 gallon (20 lb) carrots, fresh, cut in 1 l/2-inch strips
1/2 cup (4 oz) sugar, granulated
3 tablespoon (2 oz) salt
2-1/2 gallon water, boiling
1 cup reserved liquid
5-1/2 cups (2 lb 8 oz) sugar, granulated
1-1/2 tablespoon (1 oz) salt
2 cups (1 lb) butter or margarine
Add 3 tablespoon salt to 2-1/2 gallon boiling water. Add carrots and 1/2 cup sugar to salted water. Bring to a boil; boil 15 minutes. Drain; reserve 1 cup liquid. Place 2 gallon drained carrots in each of 2 roasting pans. Combine 1 cup reserved liquid with 5 1/2 cups sugar, 1-1/2 tablespoon salt and 2 cups butter or margarine; cook until blended and a syrup is formed. Pour an equal quantity of syrup over carrots in each pan. Bake 30 minutes, basting after 20 minutes.