Simply cut your carrots into thick coins (they will shrink as they cook) and cut with a small cookie cutter (or paring knife). Add to 1/2 cup white sugar and 1/4 water over medium high heat. Simmer until they are your desired texture (sometimes we like them softer for certain things). Let drip dry on a silpat, baking sheet with wax paper on it or freezer paper. They can be added to your desserts at this point or be shaken gently in a bag of granulated white sugar to help keep them separate while you're working (like we did above).
They will keep in an airtight container for a week without refrigeration, longer if chilled.
Do you have an obscure garnish that you fall back on once in awhile? Let us know in the comments below!
(image: Sarah Rae Trover)