Carrot Cake Fudge

    Yes, you read that correctly. It's fudge that tastes like carrot cake! Talk about a rich and indulgent treat! This recipe made so much fudge that I had enough to bring some to both of my jobs this week! Where it has received rave reviews from my coworkers by the way! You're going to love it!

Carrot Cake Fudge

Ingredients:

For the bottom layer:

- 1 (14 ounce) can of sweetened condensed milk

- 2 tablespoons of butter

- 18 ounces of white chocolate (9 squares of almond bark or 3 cups of chips)

- 1 cup of dry boxed carrot cake mix

- 1/2 cup of marshmallow fluff

For the top layer:

- 1 (14 ounce) can of cream cheese frosting, divided

- 6 ounces of white chocolate ( 3 squares of almond bark or 1 cup chips)

- 2 tablespoons of marshmallow fluff

- food coloring

    In a large heavy bottomed sauce pan melt together the butter, 18 ounces of white chocolate and the sweetened condensed milk. Stir until smooth. Stir in 1/2 cup of the cake mix. Once thoroughly combined, add the other 1/2 cup. Once that is combined, stir in 1/2 cup of marshmallow fluff. Mix well and pour into a parchment lined 9x13 baking dish. Let the bottom layer set in the freezer for 15-20 minutes. While it's setting, make the top layer. Clean out the sauce pan you just used and melt the 6 ounces of white chocolate over medium-low heat. Once melted, mix in 3/4 cup of the cream cheese frosting and 2 tablespoons of marshmallow fluff. Smooth that mixture on top of the bottom layer and place in the refrigerator to chill for an hour or two. Divide the remaining cream cheese in half. Color half of it orange and half of it green. Slice the fudge into bite sized pieces and pipe little frosting carrots on top.