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.
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 4 hours until firm enough to cut into 36 squares.
Store in an airtight container in the refrigerator for up to 3 weeks.
The fudge can be frozen for up to 3 months. Wrap it well in plastic wrap or wax paper then place it in an airtight container or a zip-top bag and place it in the freezer. To thaw, allow the fudge to sit at room temperature for several hours before opening the package. This will keep condensation from forming on your fudge causing it to be sticky.
Carrot Cake Fudge https://howtomakeeasyfudge.com/carrot-cake-fudge/