Carrot Cake Fudge
Prep Time
5 mins
Cook Time
2 mins
Total Time
7 mins
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.
Course:
Dessert
Cuisine:
American
Keyword:
carrot cake fudge, easy fudge
Servings: 36
Calories: 115 kcal
Ingredients
- 24 - 28 ounces white chocolate chips* (see note below)
- 10 ounces carrot cake spread
NOTE: If using white confectionery coating chips (no cocoa butter listed in the ingredients) use 24 ounces, if using pure white chocolate (with cocoa butter listed in the ingredients) then use 28 ounces.
Instructions
-
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.