Ingredients for Carrot Cake's Creamy Fudge
- Sugar
- Evaporated Milk
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups semi-sweet chocolate chips (or milk chocolate, dark chocolate, etc.)
- Marshmallow Creme
- Vanilla
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How to Make Carrot Cake's Creamy Fudge
- Line an 8x8 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium saucepan over low heat, melt 1 cup of semi-sweet chocolate chips and 1/2 cup of butter, stirring frequently until smooth.
- Remove from heat and stir in 1 (14 ounce) can of sweetened condensed milk, 1 teaspoon of vanilla extract, and 1/2 cup of finely chopped carrots.
- Stir in 1/2 cup of chopped pecans or walnuts (optional).
- Pour the mixture into the prepared baking dish and spread evenly.
- Refrigerate for at least 2 hours, or until firm.
- Lift the fudge out of the dish using the parchment paper overhang and cut into squares. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
1080g
Fat
239g
Carbs
101g
