Carrot 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.

GAJAR HALWA (GLAZED CARROT FUDGE)

Steps:

• Butter a shallow 1 1/2-cup bowl and set aside. In a 2 1/2-quart microwave-proof dish, combine the carrots, cream and coloring, if desired. Cook, uncovered, at 100 percent power in a 650- to 700-watt microwave carousel oven for 25 minutes, or until the cream reduces to a thick sauce and coats the carrot shreds. Stir 3 times during the cooking time.
• Remove from the oven, add the remaining 2 tablespoons of butter, the sugar, cardamom, raisins, pistachios and 1/4 cup of the almonds. Mix well. Cook, uncovered, at 100 percent power for 5 to 7 minutes, or until the mixture is the consistency of tapioca pudding and there is no longer any bubbling liquid. Stir once during the cooking time. Remove from the oven.
• Transfer the fudge into the buttered bowl and pack it in evenly. Place a serving plate upside down over the bowl. Holding both the plate and bowl securely, invert the bowl over the plate so that the fudge slides onto the plate. Decorate the fudge with the remaining almonds 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 FUDGE

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.

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.