In large pot of boiling water, cook carrots 6 minutes, until crisp-tender. Drain. Refresh under cold running water. (Can be prepared t this point 1 day ahead; dry carrots and refrigerate in food storage bag). To serve. In large skillet, over medium-high heat, melt butter. Stir in sugar, salt and pepper sauce. Add carrots; cook stirring 5 minutes until heated through and sugar is dissolved. Stir in parsley. Makes 8 servings.