Follow my step by step guide to making delicious chocolate fudge recipe in the slow cooker. Enjoy perfect, meltingly smooth fudge every time with just two ingredients: bar chocolate and a can of condensed milk.
Everything You Need To Know
Slow cooker chocolate fudge
Chocolate fudge is one of my favourite treats to make. It’s sumptuous, smooth and so luxurious. It makes a wonderful gift and it’s just so easy to make.
I often make microwave fudge but the slow cooker works wonderfully well too. It’s slower, but you can walk away and leave it unattended.
This is my step-by-step guide to making the creamiest, most delicious chocolate fudge using just the slow cooker.
I use the slow cooker as a bain marie around a jug, in which I melt the ingredients together.
This way, there’s no trying to scrape out the hot bowl of the cooker and cleaning up is so much easier as there is a smaller jug, rather than the slow cooker crock to wash.
When you have mastered the basic recipe, there are so many variations you can make. use your imagination and make the perfect fudge your way!
Chocolate condensed milk fudge
Chocolate and condensed milk. That really is all you need for this slow cooker chocolate fudge recipe in its purest form. The texture is meltingly smooth and delicious.
One of the great things about this recipe is that the two basic ingredients keep for a very long time in the kitchen cupboard, so you can always have them on standby. It’s so easy to produce a beautiful homemade gift at next to no notice.
Not only that, but this fudge is so simple to make. There’s no need to mess about with hot pans and a sugar thermometer either, so it really is perfectly fuss free.
Why make chocolate fudge in the slow cooker?
- It’s very, very easy
- The fudge is irresistible
- There’s no mess and very little washing up
- It’s so easy to scale up or down
- One basic recipe that is endlessly variable
- Just two essential ingredients that you can always have in the store cupboard
Slow cooker fudge ingredients
- Condensed Milk – One standard can of sweetened condensed milk. A can is 397 g / 14 oz in the UK, the USA and Australia. Just don’t pick up evaporated milk by mistake!
- Chocolate – Either dark or milk chocolate, about the same weight as the condensed milk (the recipe is very forgiving). We like a mix of dark and milk chocolate. If you want to make white chocolate fudge, you will need about 25% more chocolate, so 500 g to one can of condensed milk.
You can use any chocolate. It doesn’t need to be a fancy version or cooking chocolate. You can use chocolate chips or buttons, but these tend to be more expensive so it seems a bit of a waste.
Vary the chocolate to taste. Using half dark and half milk makes a rich chocolatey fudge that gives a balance between flavour and sweetness. Children will probably prefer 100% milk chocolate. 100% dark is very intense and rich but delicious with an espresso.
- Sprinkles (not pictured) – Sprinkles are optional, but I have used some pretty chocolate sprinkles on top, as you can see in the pictures. Use your favourites to decorate or keep it pure and simple.
How to make chocolate fudge in the slow cooker – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips. I will show you how to make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
First prepare the mould. Line an 8″ square baking tray with parchment paper. I always choose the foil backed parchment, as it doesn’t shift about. It costs a little more, but I think it’s worth it.
If you are making a small batch of fudge using half a can of condensed milk, then a lightly oiled 6″ x 4″ plastic takeaway tray is perfect. As the tray is flexible, the set fudge can easily be popped out, which means there is no need to line it.
Step One – Break up the chocolate into squares and put into a heat proof jug or bowl that will fit into the slow cooker. Pour the condensed milk over the chocolate.
Helen’s Fuss Free Tip
I much prefer to use a toughened glass jug rather than a bowl. The handle makes it so much easier to … well, handle! Check it fits into your slow cooker pot before you start.
Step Two – Boil a kettle of water. Stand the jug inside the slow cooker. Then pour in the boiling water to about two thirds of the way up the jug, taking care not to splash any into the jug.
Set the slow cooker to low, leave with the lid off, for the ingredients to slowly warm up and melt.
Step Three – Leave the jug for 30–40 minutes. Then stir well. If the chocolate has not fully melted, leave it for a bit longer, return and stir again until you have a thick, well combined mixture with no lumps.
Then lift the jug out onto a tea towel and dry it off before you pour the mixture.
Step Four – Transfer the mixture to the prepared pan and spread out evenly into the corners of the tin. If using sprinkles, scatter these over the fudge now. Then lightly press them into the surface with the back of a spoon.
Put the fudge in the fridge to set for a few hours or overnight.
Step Five – Lift the fudge out of the baking tray on the parchment and cut into squares with a good heavy knife. Pack into air tight containers and keep in the fridge.
Variations
This makes a nice rich, but not too intense chocolate fudge. Children might prefer a slightly lighter one made with 100% milk chocolate. Using 100% dark chocolate makes a very rich fudge.
- Slow Cooker Chocolate Vanilla Fudge – Add 1 tsp vanilla extract to the melted fudge mix and beat in well. Use extract rather than essence. It tastes so much better.
- Slow Cooker White Chocolate Fudge – To make white chocolate fudge, you need 25% more chocolate, so 500g of chocolate to one 400 g can of sweetened condensed milk. White chocolate needs particularly careful handling, so this gentle slow cooker method suits it well.
- Vary the sprinkles and / or add a dab of gel food colouring to white chocolate fudge if you like something colourful.
Storage
This slow cooker chocolate fudge will keep in an air tight container in the fridge for several weeks, so there is no need to freeze it.
Take it out of the fridge and bring it up to room temperature before serving.
Hints and Tips
- My slow cooker chocolate fudge recipe will produce a solid, melt in the mouth creamy fudge. Using a lower cocoa solid chocolate will produce a softer fudge.
- If you need to firm it up, cut into squares and spread out on a chopping board. Then leave the fudge uncovered in the fridge overnight.
- Overheating the chocolate is always a danger with most fudge recipes. As long as you don’t turn the heat up, so splash any water into it, this slow cooker fudge recipe is foolproof!
FAQS
It will last well for a week (if you can restrain yourself that long!). It will actually last quite a bit longer without becoming in any way harmful, but the texture might change and become less creamy.
If the chocolate you used was lower in cocoa solids, you will get a softer fudge. This can be delicious but difficult to set firm enough to cut. Put it in the fridge. If that doesn’t work, leave it in the freezer for an hour.
Yes. It is very easy to vary this two ingredient fudge recipe by changing the chocolate. Try coffee, orange or caramel flavours.
More delicious fudge recipes
Once you have learnt how to make your fudge in the slow cooker, you can make any of my condensed milk fudge recipes in this way. Why not try these variations?
- Coffee Chocolate Fudge – Just three ingredients for this delicious mocha fudge.
- Mini Egg Fudge – an Easter favourite with just three ingredients.
- Chocolate Orange Fudge – With a secret ingredient to make it even better!
- Christmas Fudge – Three ingredient chocolate fudge with mincemeat
- Biscoff Fudge – White chocolate biscoff fudge with crunch biscoff biscuits and a crumb layer.
You can read more about the simplest techniques in my article here on easy fudge. Find all my favourite versions collected in this easy fudge recipes roundup.
Easy Slow Cooker Fudge
Ingredients
- 1 can (14 oz) condensed milk (400 g / 300 ml)
- 14 oz chocolate, broken into pieces (dark, milk or a mix. If using white chocolate, increase the quantity to 17.5 oz / 500 g.)
- sprinkles (optional)
Instructions
- Line a 8" tin or flexible tray with baking parchment.
- Break up the chocolate and put it in a tough, heatproof jug that will stand comfortably in the slow cooker. Pour the condensed milk over the chocolate.1 can (14 oz) condensed milk, 14 oz chocolate, broken into pieces
- Boil a kettle of water. Stand the jug inside the slow cooker. Then pour the boiling water into the cooker, around the jug, to about two thirds of the way up the jug, Don't splash any water into the jug!
- Set the cooker to low and leave it uncovered for about 30–40 minutes. Then stir well. If the chocolate has not fully melted, leave it for a bit longer. Return and stir again until you have a thick, well combined mixture with no lumps.
- Pour the melted fudge mixture into the prepared mould. Smooth the surface. If you want to top the fudge with sprinkles, spread them evenly over the surface and press in gently with the back of a spoon.sprinkles
- Let the fudge cool and then place the tray in the fridge to set. This will take at least a couple of hours.
- Turn the fudge out of the mould and cut into squares. Store in an airtight container in a cool place.
Notes
- The recipe will produce a solid, melt in the mouth creamy fudge. Lower cocoa solid chocolate will produce a softer fudge.
- If you need to firm it up, cut into squares and spread out on a chopping board. Then leave the fudge uncovered in the fridge overnight.
- Regular supermarket bar chocolate works well. You do not need anything expensive, fancy or chocolate chips here.
- Take care not to get any water in the jug and do not cover the slow cooker.
- This recipe is 2 Weight Watchers points per portion
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