Carrot Cake Fudge Recipes

CARROT CAKE FUDGE

Steps:

• Line a 9x13 pan with parchment paper and set aside.
• In a large sauce pan combine the butter, 3 cups white chips, and can of sweetened condensed milk. Stir over low heat until melted and smooth.
• Stir in the dry cake mix 1/4 cup at a time until thoroughly combined.
• Stir in the marshmallow cream. Keep stirring to keep the fudge from sticking on the bottom.
• Pour into prepared pan. Refrigerate at least 1 hour.
• In another saucepan, melt the 1 cup of white chips over low heat until they are soft and kind of melted.
• Stir in the cream cheese frosting and marshmallow cream when the chips are melted.
• Pour the cream cheese fudge mixture over the carrot cake layer and smooth out. Let cool 10 minutes.
• Press the M&M's into the top in a grid pattern. Chill in the fridge 1 hour before cutting.

CARROT CAKE FUDGE

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.

CARROT CAKE FUDGE

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.

CARROT CAKE FUDGE

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.

CARROT CAKE'S CREAMY FUDGE

Steps:

• Heat sugar, butter, and milk until candy thermometer reads 'soft ball' or 240F.
• Remove from heat and add chocolate chips, marshmallow creme and vanilla. Stir until chocolate chips melted. Pour into 9-13 pan and place in fridge. Serve when hard.