Carrot Cake Fudge with White Chocolate Topping
Equipment
- 1 Medium saucepan
- 1 large mixing bowl
- 1 Wooden spoon
- 1 8x8-inch baking pan
- 1 parchment paper sheet
- 1 microwave-safe bowl
- 1 Rubber spatula
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted
- 1/2 cup evaporated milk
- 1 1/2 cups white chocolate chips
- 1/2 cup carrot finely grated
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup walnuts chopped
- 1/2 cup cream cheese softened
- 2 cups powdered sugar
- 1/4 cup white chocolate melted for topping
Instructions
- Line the 8x8 inch baking pan with parchment paper.
- In a medium saucepan, combine the sugar, butter, and evaporated milk, and bring to a boil over medium heat.
- Stir continuously for about 4 minutes until the mixture thickens.
- Remove from heat and add the white chocolate chips, stirring until fully melted and smooth.
- Mix in the grated carrot, cinnamon, nutmeg, ginger, vanilla extract, and salt.
- Fold in the chopped walnuts until evenly distributed.
- Pour the mixture into the prepared pan and spread it evenly with a spatula.
- In a mixing bowl, beat the cream cheese until smooth, then gradually add the powdered sugar until creamy.
- Spread the cream cheese mixture over the fudge base.
- Melt the white chocolate in a microwave-safe bowl, then drizzle it over the top of the fudge.
- Refrigerate for at least 2 hours until set.
- Once set, cut into 16 pieces and serve.
Notes
Ensure the carrots are finely grated to blend seamlessly into the fudge, adding both texture and flavor. For a more pronounced carrot cake flavor, consider adding a pinch of allspice. When melting the white chocolate, use short bursts in the microwave to prevent burning. The fudge can be stored in an airtight container in the fridge for up to a week.
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