** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cook carrots, sugar, milk, and water, to soft ball stage (234 - 238 F).
2. Remove from fire, add flavoring, and cool to room temperature.
3. Beat until creamy. Pour into buttered pan, pat down to 1 inch depth, and when firm cut in squares.
4. The grain is likely to be a little coarse due to the grated carrots.
Comments on Carrot Fudge Recipe:
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Posted by a Visitor - March 24, 2012
Alas, this is not a good recipe. Too much sugar and the fudge does not harden. Suggest half the sugar and one might like to add a bit of gelatin.
Robert Harland, Bacolod City, Philippines
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Natural Sweeteners, Citric Acid allergies.
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