Carrot Cake Fudge easy medium hard
3 cups sugar 1 cup milk 1/4 cup half-and-half cream (10% milk fat) 1/4 cup light corn syrup 2 tbsp butter 1 125ml jar of carrot baby food 1 tsp cinnamon
Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.
In a large 3 quart saucepan, combine sugar, milk, cream, corn syrup, baby food, cinnamon and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Stir only a few times to keep the cinnamon from sticking to the bottom. Remove from heat. Do not stir.
Cool to 120F. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.
Use your browser's print button to print this page.
These fudge recipes are my own and I'm happy to share them. However, publishing of my fudge recipes in any form, including on the web, is not permitted.
