Combine the carrots, stock, sugar, salt and pepper to taste and the butter in a saucepan. Cover and bring to a boil. Simmer for twenty-five to thirty minutes, or until the carrots are tender. When done, there should be almost no liquid remaining and the carrots should have a syruplike coating. Any excess liquid may be evaporated by simmering gently without a cover. Before serving, sprinkle the carrots with parsley.