Simple and delicious. I used chicken stock and the reduction time for me was aprox. 10 minutes on high heat. :)
I was looking for a change from my usual carrot recipe and I'm so glad I tried this one. Fantastic! I used 1 1/2 pounds of baby carrots. I also used condensed chicken broth and honey in place of the sugar. It did reduce down to a syrup consistency using these. The broth gave the carrots a wonderful flavour! This recipe is delicious as is but would also be easy to play around with, using different flavoured broths and herbs. Excellent!
I used water instead of chicken broth. It tasted very good and brought out the natural sweetness of the carrots. I think this gets 5 stars for simplicity, but if one uses some herbs/greens, it may taste more authentic. (BTW: I also accidentally destroyed a pan by not watching the reduction closely.)
Have made these twice now and as yet haven't achieved syrup consistency, but since it's an easy dish and popular with everyone, I'll be making it again.
I divided this in half and was surprised that I had to reduce the liquid to about one tablespoon before it got syrupy - but syrup it became, finally. Delicious. This is the default glazed carrot recipe at our house now.