Boil the carrots for 6-8 minutes or until they are “al-dente”.
Mix Yellow Label Syrup, Alaga Cane Syrup, and lemon juice in a skillet or stir fry pan.
Heat until solution bubbles and thickens.
Add carrots and toss until glaze completely covers the carrots.
Stock image photo. Not actual recipe photo.
1 lb. Baby Carrots
1/4 Cup Yellow Label Syrup
1 TB Alaga Cane Syrup
1/2 tsp Fresh Lemon Juice