24oz.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
1Tbsp.salted butter
14oz.sweetened condensed milk
1tsp.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 9x9 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.
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