Whether you’re looking for a sweet homemade treat or something to serve a crowd, this four-ingredient Slow Cooker Fudge is just the perfect recipe to soothe any sweet tooth. You only need chocolate chips, vanilla, butter, sweetened condensed milk, and your crockpot to make this easy fudge!
Another crowd-pleaser is this Crockpot Christmas Candy. It’s a decadent peanut chocolate treat with the addition of peanuts and pecans.
Can I make chocolate fudge in a slow cooker?
Yes, you can make delicious chocolate fudge in a slow cooker. Using your slow cooker makes the process super easy. You can even get the kids involved in this slow cooker fudge recipe. Just be sure to put a pile of chocolate chips to the side for snacking so you’ll have the right amount for cooking.
Recipe Ingredients
- Semi sweet chocolate chips: These are a form of dark chocolate that typically doesn’t have more than 50% sugar (hence, they’re called semi sweet chocolate). You can use milk chocolate chips if desired.
- Vanilla: Vanilla extract adds a hint of vanilla flavor.
- Sweet condensed milk: The water content has been evaporated, which makes it a thick and creamy milk. The sweetness will help add a sweet flavor to the fudge mixture.
- Salted butter: Salted butter is all-purpose, so not only will it add a bit of salt to the chocolate fudge, but it will also help with preservation (or making the fudge last longer).
Step-by-Step Directions
Step One – Add chocolate chips to a crock pot that has been sprayed with cooking spray. Place the salted butter on top.
Step Two – Pour over the sweetened condensed milk and slow cook on LOW for 1 hour and 15 minutes, mixing every 15 minutes. (Cover the slow cooker with a dish towel, then the lid.)
Step Three – Pour the fudge into the prepared pan (with parchment paper or wax paper). Spread evenly using an offset spatula or a fork. Set aside for 2 hours, preferably overnight. Then, cut into squares.
Step Four – Top your chocolate fudge with powdered sugar. (Optional). Don’t cut the fudge until you are ready to serve, it will stay good in the fridge for 2 weeks until you are ready to serve and slice.
Variations
- Have fun decorating the crock pot fudge. Add sprinkles, powdered sugar, chopped nuts (like chopped walnuts), and sea salt. You can also chop a piece finely and add it to a sundae or on top of a Cappucino.
- If you love peanut butter, you can easily turn this recipe into peanut butter fudge by adding some peanut butter to the fudge mixture.
- Another ingredient you can add is mini marshmallows. And if you’d like to add a peppermint taste, consider throwing in some chopped candy canes.
Recipe FAQs
This recipe was tested with chocolate chips to show the ease of making fudge. Having worked with a different type of chocolate, I am sure the almond bark will work; however, I have not tested it, and the time and final flavor may vary.
The reason is you don’t want to induce moisture in your melting chocolate. Water may delay or separate the chocolate. Or you can use a few paper towels.
Keep the leftovers in an airtight container in the fridge for up to 2 weeks. Don’t cut the fudge into pieces for serving or your holiday tins until the day you are ready to serve or gift, it will taste fresher.
Sure! It will even give your chocolate fudge a unique look. As long as you’re using meltable chocolate, you should be fine.
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Slow Cooker Fudge
Equipment Needed:
Ingredients:
- 24 oz. chocolate chips (two 12-oz. bags) I use semi-sweet chocolate chips but you can use milk chocolate chips or a combination of your favorites
- 1 Tbsp. salted butter
- 14 oz. sweetened condensed milk
- 1 tsp. vanilla extract
Instructions:
- Spray the liner of a slow cooker with baking spray.
- Pour the chocolate chips.
- Add the butter, sweetened condensed milk, and vanilla extract.
- Cover the slow cooker with a dish towel, then the lid. The reason is you don’t want to induce moisture in your melting chocolate. Moisture may delay or separate the chocolate. Or you can use a few paper towels.
- Start your slow cooker on low and cook for 1 hour and 15 minutes, mixing every 15 minutes.
- While it is cooking, butter a 9×9 pan and line it with parchment paper, then butter the (or spray with non stick spray) parchment paper. Set aside.
- After the chocolate has been melting for 1 hour keep a close eye, you don’t want to overcook it.
- Pour the fudge into the prepared pan.
- Spread evenly using an offset spatula or a fork. Set aside for 2 hours, preferably overnight.
- Cut off pieces you want to serve right away. This lasts 2 weeks in the fridge and tastes the best and freshest if sliced the day you want it.
Recipe Notes:
- Keep the leftovers in an air-tight container in the fridge for up to 2 weeks.
- Have fun decorating the fudge. Add sprinkles, powdered sugar, and sea salt. You can also chop a piece finely and add it to a sundae, top a Cappucino
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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