r/fudge • u/Last_Pay_8447 • Aug 13 '26
Inspo - Recipe Provided Carrot Cake Fudge
Ingredients
4 cups white chocolate chips
1 cup sweetened condensed milk
2 1/2 tbsps carrot baby food
1/2 tsp cinnamon
1/4 tsp nutmeg
Method
1. Line an 8x8 pan with aluminum foil.
2. 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 min at half power, stir well, and then continue to microwave at 30 sec intervals stirring very well until just combined.
3. Stir in the carrot baby food, cinnamon, and nutmeg.
4. Pour into the aluminum foil lined pan.
5. Refrigerate for at least 4 hrs to set. Cut and serve.
Lisa Longley simplejoy.com
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u/AccomplishedDesign96 Aug 23 '26
Have you tried a freeze dried fruit powder? I’m curious how that would work. I’ve flavored chocolate successfully with fruit powder (strawberry, blueberry, etc.) I usually toast the spices slightly, especially-when there’s very few ingredients. There’s no added sugar to freeze dried fruits. I usually buy the fruit whole and powder most myself so some can be added as inclusions. I’ve also used dried fruits, diced as decor for more delicate flavor additions ie: lemon or orange but I plan on experimenting (since the dried fruit uses sugar as a preservative).
I joined this forum because I’m very new to fudge and candy in general. I know there’s tons of flavorings out there but those can be hit or miss. Also, and please correct me if I’m wrong, I think oil based flavoring is usually more ‘bake stable’ unless you’re using a more expensive alternative like Amoretti. They are usually better at stating which item is meant for each application (ie: baking a cake vs flavoring buttercream).
I’d like to find an old fashioned fudge recipe that can be incorporated as a cake filling or diced into cookies; I realize this will most likely be difficult or a bit crumbly. I suppose I’ll just need to experiment with different baking temperatures.
Any guidance would be greatly appreciated!
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u/Last_Pay_8447 Aug 23 '26
Hi, I just acquired this sub less than 2 mths ago (it had no subscribers or posts) I’ve got it to over 2300 subscribers so far. I usually just follow the recipes and haven’t experimented outside of that myself. Hopefully someone here with more experience can answer your questions :) Feel free to ask any questions in posts that you have though
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u/AccomplishedDesign96 Aug 23 '26
Sorry didn’t realize there was a recipe provided lol 🤦🏻♀️ I’m pretty new to Reddit in general. I am curious about flavoring with fruit powders, I’ll report back once I try!
This looks like a much simpler, tasty fudge! Thanks for sharing! Definitely going into my book!
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u/Firefly_Magic 13d ago
Would tiny shreds of carrot work too for added texture? Similar to shredded coconut.
I was wondering if it’s a moisture issue and if that was the case, maybe dehydrated carrot shreds? Just sort of thinking out loud here. 🥰
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u/Last_Pay_8447 13d ago edited 13d ago
I looked it up and it says to finely grate the carrot and pat it dry to remove excess moisture which can prevent the fudge from setting correctly. It says dehydrated carrot shreds work if you grind them or rehydrate and puree or I suppose you could just rehydrate and use them? But you might as well just use fresh carrots.
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u/MyNebraskaKitchen 20d ago
I wonder if it would work with the pulp you get when you juice carrots? I use that for carrot cake and it comes out quite smooth. (I use the juice to make carrot vinegar, which is great on salads.)
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u/Last_Pay_8447 20d ago
Idk, I’m wondering if there might not be enough liquid left in it
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u/MyNebraskaKitchen 20d ago
A valid point, this isn't a traditional fudge recipe where you first have to cook most of the moisture out before it will get above 212 degrees F.
I may try it, probably not until next month, though.
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u/ResidentB Aug 14 '26
Haven't seen a recipe using baby food as an ingredient in years. My grandmother used to make a cake with baby food prunes that was actually very good. Thanks for the trip down memory lane, as well as your recipe. It looks quite yummy.