Carrot Cakes Creamy Fudge Recipes

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 the bottom of an 8 X 8 inch pan with Parchment paper, In a bowl melt butter until soft, add sugar, and vanilla, stir until combined.
• Place 1 cup of flour in a microwave safe dish and microwave for 1 minute 15 seconds, then add to butter mixture, stir until combined.
• Add condensed milk to flour mixture and stir, then add melted chocolate and stir until the chocolate is completely mixed
• Divide batter into two bowls, tinting half of the batter orange.
• Next, add the orange fudge to dish and spread evenly into the corners.
• Add a layer of carrot cake Oreos over the top of the orange layer of fudge. Then, add the white layer of fudge on top of that and top with broken Oreo cookies.
• Let stand in fridge for a couple hours, slice into squares and serve!

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.