Carrot Fudge Recipes

Steps:

• Butter a shallow 1 1/2-cup bowl and set aside. In a 2 1/2-quart microwave-proof dish, combine the carrots, cream and coloring, if desired. Cook, uncovered, at 100 percent power in a 650- to 700-watt microwave carousel oven for 25 minutes, or until the cream reduces to a thick sauce and coats the carrot shreds. Stir 3 times during the cooking time.
• Remove from the oven, add the remaining 2 tablespoons of butter, the sugar, cardamom, raisins, pistachios and 1/4 cup of the almonds. Mix well. Cook, uncovered, at 100 percent power for 5 to 7 minutes, or until the mixture is the consistency of tapioca pudding and there is no longer any bubbling liquid. Stir once during the cooking time. Remove from the oven.
• Transfer the fudge into the buttered bowl and pack it in evenly. Place a serving plate upside down over the bowl. Holding both the plate and bowl securely, invert the bowl over the plate so that the fudge slides onto the plate. Decorate the fudge with the remaining almonds and serve.

Steps:

• 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.

Steps:

• Heat sugar, butter, and milk until candy thermometer reads 'soft ball' or 240F.
• Remove from heat and add chocolate chips, marshmallow creme and vanilla. Stir until chocolate chips melted. Pour into 9-13 pan and place in fridge. Serve when hard.

Steps:

• Cook carrots, sugar, milk and water to soft ball stage (234-238) remove from fire.
• Add flavoring, cool to room temperature, then beat until creamy.
• Pour into buttered pan, pat down to 1"-inch depth when firm cut in squares.