Carrot Fudge Recipes
CARROT CAKE FUDGE
This Carrot Cake Fudge is only five ingredients and tastes just like my homemade Carrot Cake! You will love the secret ingredient that makes this easy fudge recipe taste like carrot cake.
Provided by Lisa Longley
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Line an 8x8 pan with aluminum foil and set aside.
- Melt the white chocolate chips and sweetened condensed milk together over medium heat until smooth and combined, stirring often. Alternatively, melt in the microwave. Microwave for 1 minute at half power, stir well, and then continue to microwave at 30 second intervals stirring very well until just combined.
- Stir in the carrot baby food, cinnamon, and nutmeg.
- Pour into the aluminum foil lined pan.
- Refrigerate at least four hours to set. Cut and serve.
Nutrition Facts : Calories 175 kcal, Carbohydrate 24 g, Protein 1 g, Fat 9 g, SaturatedFat 8 g, Cholesterol 2 mg, Sodium 29 mg, Sugar 4 g, ServingSize 1 serving
CARROT CAKE FUDGE
Easy, microwave, 2-ingredient Carrot Cake Fudge loaded with bits of carrots, raisins, orange peel, and pineapple has hints of cinnamon, nutmeg, and even molasses.
Provided by Beth
Categories Dessert
Time 7m
Number Of Ingredients 2
Steps:
- Line an 8-inch square pan with non-stick tin foil or parchment paper.
- Pour the white chocolate chips into a microwave-safe mixing bowl.
- Stir in the carrot cake spread.
- Heat at 70% power for 1 minute then remove and stir.
- Heat for an additional 45 seconds at 70% power then let the bowl rest in the microwave for 3 minutes.
- Remove and stir slowly, pressing down with a rubber spatula on the white chocolate chips until they are melted.
- Spread into the prepared pan.
- Refrigerate for 2-3 hours until firm enough to cut into 36 squares.
Nutrition Facts : Calories 115 kcal, ServingSize 1 serving
CARROT CAKE FUDGE
Make and share this Carrot Cake Fudge recipe from Food.com.
Provided by JLBurnell
Categories Candy
Time P1DT30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
- 2. In a large microwave-safe bowl, place the butter, flour, sugar, 1 tablespoon of milk, carrots, cinnamon, salt, and vanilla.
- Microwave on high power for two minutes.
- Transfer the mixture to a mixer and beat it with a paddle attachment and beat until well-mixed. Add another spoonful of milk if necessary to make it smooth. Stir in the nuts and raisins by hand.
- Pour the fudge into the prepared pan and smooth it into an even layer.
- Refrigerate the fudge for 3-4 hours or overnight, until firm. To serve, cut the fudge into small 1-inch squares. Store fudge in an airtight container in the refrigerator for 3-4 days.
Nutrition Facts : Calories 311.8, Fat 10.8, SaturatedFat 5.3, Cholesterol 20.5, Sodium 201, Carbohydrate 53.6, Fiber 1.4, Sugar 43.7, Protein 2.2
CARROT FUDGE
This came from Recipes Old And New Tried And True Commemorating The Restoration Of The Old Nacogdoches University Building 1845. I haven't tried this, posting for safe keeping.
Provided by internetnut
Categories Candy
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cook carrots, sugar, milk and water to soft ball stage (234-238) remove from fire.
- Add flavoring, cool to room temperature, then beat until creamy.
- Pour into buttered pan, pat down to 1"-inch depth when firm cut in squares.
Nutrition Facts : Calories 546.5, Fat 2.3, SaturatedFat 1.4, Cholesterol 8.7, Sodium 56.2, Carbohydrate 133.6, Fiber 0.9, Sugar 131.8, Protein 2.3
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