In skillet heat 1/2 cup dark corn syrup and 1/3 cup butter over medium heat until melted. Add 1 teaspoon salt and 1/2 teaspoon ground ginger. Cook, stirring occasionally, 10 minutes or until thickened. Add 1 pound carrots, cut crosswise in 2 inch pieces, cooked, and 1 pound small white onions, cooked. Cook, stirring occasionally, 8 minutes or until vegetables are glazed.

Serves 4.