Easy Slow Cooker Fudge Recipe
Creamy Fudge is a decadent and indulgent tasty treat. This Slow Cooker Fudge recipe is so simple to make you are going to wonder why you haven’t done this sooner. A traditional homemade fudge takes more effort and this recipe is as close to my old-fashioned small batch fudge recipe as it gets.
Why My Recipe Works
This recipe is perfect for a small household. Making fudge the traditional way takes some work and this recipe is so easy you can make small batches of slow cooker fudge without the constant attention to a saucepan on the stovetop.
Recipe Ingredients and Substitutions
1 cup sweetened condensed milk
1 (12-ounce) bag semi-sweet chocolate chips
½ teaspoon vanilla extract
1 tablespoon unsalted butter
1/2 cup chopped walnuts
- Semi-Sweet Chocolate chips – Use the best quality chocolate you are comfortable purchasing, there are just a few ingredients so use the best you can. Mix up the chocolate with dark, white or add a little butterscotch or toffee chips.
- Sweetened Condensed Milk – No substitutes here. You can make your own with this simple homemade condensed milk recipe.
- Vanilla Extract – you can also use a vanilla paste. An orange extract is also nice, especially if you omit the nuts.
- Butter – I use what I have available, sometimes salted and sometimes unsalted and I’ve never had an issue using either.
- Chopped Nuts – Walnuts or Pecans are great in the fudge, but you can also go ahead and leave them out.
Recipe Directions
Spray a 2-quart slow cooker with a baking spray. Set the slow cooker to a low setting. Add the sweetened condensed milk, chocolate chips, butter, and vanilla extract to the slow cooker. Give it a stir to combine. Cook with the lid OFF, on low for about 1.5 hours, stirring every 30 minutes.
Line a small casserole dish or 7-inch pie plate with parchment paper and set aside. Crisscross parchment paper strips to make it easy to remove and lift out of the dish. hands
When the fudge is well combined, check to see if it’s easy to stir with a rubber spatula then stir in the chopped Walnuts into the fudge mixture.
Pour the fudge into the prepared dish or baking pan, then smooth out the top. Refrigerate the until set, about 2 hours.
Remove from pan and cut into bite-size pieces.
Serving Suggestions
Cut into 24 bite-sized pieces or 12 larger ones. Sprinkle with coarse sea salt while still warm.
Looking for more small slow cooker recipes? Read 14 Easy Recipes to Make in Your Small Slow Cooker
Recipe Tips
- Leave the lid off the slow cooker s you don’t want any water or condensation to get into the fudge while it’s cooking.
- You can mix milk chocolate and dark chocolate for a nice flavor.
- Other extract flavors can be substituted for vanilla, my favorites are orange extract, or during the holiday substitute a peppermint extract.
Tools Used
- 2-quart Slow Cooker
- Rubber Spatula
- Knife
- Baking Dish
How to store leftovers
The fudge tastes best after it’s set in the refrigerator for several hours. Leftovers are best stored in the refrigerator for up to 3-4 days.
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2-Quart Slow Cooker Fudge
Ingredients
- 1 cup sweetened condensed milk
- 1 12-ounce bag semi-sweet chocolate chips
- ½ teaspoon vanilla extract
- 1 tablespoon unsalted butter
- ½ cup chopped walnuts
Instructions
- Spray a 2-quart slow cooker with a baking spray like Bak-Klene. Set the slow cooker to a low setting. Add the sweetened condensed milk, chocolate chips, butter, and vanilla extract to the slow cooker. Give it a stir to combine. Cook with the lid OFF, on low for about 1.5 hours, stirring every 30 minutes.
- Line a small casserole dish or 7-inch pie plate with parchment paper and set aside. Crisscross parchment paper strips to make it easy to remove and lift out of the dish.
- When the fudge is well combined, check to see if it's easy to stir with a wooden spoon then stir in the chopped Walnuts. Pour the fudge into the prepared dish and smooth out the top of the fudge.
- Refrigerate the fudge until set, about 2 hours. Remove from pan and cut into bite-size pieces.
Notes
- Leave the lid off the slow cooker to avoid condensation from getting into the fudge mixture. Water will add an unpleasant grainy texture.
- Dark chocolate or a mixture can be substituted.
- If doubling the recipe use one (1) full can (14-ounce) of condensed milk.
- The nuts are optional or can be substituted with pecans or another nut of choice.
- Use a hot knife to easily cut the fudge into clean-edged squares.