Food recipes
Carrot Cake Fudge
Carrot Cake Fudge Ingredients: butter, without salt milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, powdered wheat flour, white, all-purpose, unenriched carrots, raw vanilla extract spices, cinnamon...
Carrot Cake Fudge
Ingredients:
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
wheat flour, white, all-purpose, unenriched
carrots, raw
vanilla extract
spices, cinnamon, ground
salt, table
nuts, walnuts, english
raisins, seeded
Directions:
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.
Ingredients:
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
wheat flour, white, all-purpose, unenriched
carrots, raw
vanilla extract
spices, cinnamon, ground
salt, table
nuts, walnuts, english
raisins, seeded
Directions:
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.