Slow cooker fudge is an incredibly easy to make snack that doesn’t require you to spend ages in front of a stove. Instead, it will slowly melt, requiring you to only stir it every 15 to 30 minutes.
This fudge is so easy it’s a great dish to get the kids involved with the preparation. You only need to weigh out a few ingredients and put them in the slow cooker. Simply stir every 15-30 minutes until it has completely melted. You can let it set in the slow cooker, or you can transfer it to a lined pan.
It may sound bizarre at first, but cooking something like fudge in a slow cooker makes a lot of sense. The gentle heat of a typical modern slow cooker will help prevent any burning resulting in a smooth chocolate mix that you can then transfer to a slice pan to cool in the fridge.
Enjoy your Fudge
There is nothing like sitting back after a long day with a nice warm chai latte and eating some gooey delicious chocolate fudge. One great thing about this recipe is that if you don’t eat it all straight away, then it will keep in the fridge for about a month.
This fudge is great as party food, snack, or even as a dessert. I love having some fudge stored in the fridge so I can quickly grab some if people pop over and need something delicious to snack on.
Variations to Try
There are so many slight variations that you can make to this recipe. Some changes will radically alter the fudge and offer a unique flavor. I will quickly go through some of my favorite additions.
For a bit of crunch and extra color, you can try adding some M&Ms into the fudge mix. Add the M&Ms at the end of cooking to avoid having them melt too much. You can also sprinkle some over the top for an even better color.
Nuts are yet another tasty ingredient that you can add into the fudge mixture. For the best combination, I recommend adding some chopped walnuts, peanuts and of course some hazelnuts. However, most nut combinations will likely come out tasting delicious.
Storing your Chocolate Fudge
The best place to store the fudge is in a sealed container and in the fridge. If you need to stack the fudge, then make sure you use separate it using some parchment to help stop it from sticking together.
The fudge should last for a week or two in the refrigerator. Alternatively, you can freeze the fudge for later, but I recommend avoiding that.
If you want to see how to do this chocolate fudge in the slow cooker, then be sure to check out my video below, it’s short and straight to the point.
Slow Cooker Fudge Recipe
- 400 g (14.1 oz) chocolate chips (Milk or dark chocolate)
- 400 g (14.1 oz) sweetened condensed milk
- 1 tsp vanilla essence
- 15 g (0.5 oz) unsalted butter
- Prepare an 8X8 Pan by greasing and lining it with baking paper
- Place all the ingredients in a slow cooker.
- Turn the slow cooker to low and leave the lid off.
- Cook for one hour, stirring every 15-30 minutes.
- Once done, pour into the lined tin.
- Place in the fridge for at least 2 hours.
- Once set cut into squares and enjoy!
- You should leave the lid off when you’re cooking the fudge as you don’t want any water or condensation to fall into the fudge mix. Any water can cause the fudge to split, go a weird consistency or go that horrible grainy texture.
- You’re able to use a combination of dark and milk chocolate if you want to mix it up a bit, I would merely go half and half.
- Using a hot knife will make cutting the fudge easy. You will get nice clean cuts while avoiding deforming the fudge. You may need to reheat the knife after every second cut.
- You can swap the vanilla essence out for something else such as an orange or mint extract. This extra will change the flavor of the fudge to something that you might like even more. Feel free to experiment with the many different types of flavorings out there. You could come up with something truly amazing.
Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.
The information above is an estimate generated by an online nutrition calculator.
Other Slow Cooker Recipes to Enjoy
You’re also able to do a very similar version of this chocolate fudge recipe in the microwave. The end result is roughly the same, but it really just comes down to what cooking method you prefer.
There are plenty of other chocolate dishes that you’re able to cook up in the slow cooker. For example, one of my favorites is the delicious chocolate brownies. These brownies come out incredibly rich and gooey, and they also go fantastic with some vanilla ice cream.
I hope you enjoy this slow cooker fudge recipe! If you have any feedback or have an amazing variation that you want to share, then please don’t hesitate to leave a comment below.
Sounds like my kind of recipe! Can I add peanut butter to it? If so, how much? I love peanut butter and chocolate!
I reckon half a cup of peanut butter should be enough, but if you want to be experimental try a full cup.
Have you tried it with sweetened condensed coconut milk? Dairy isn’t something I can tolerate, but it sounds like a great recipe!
I made fudge the but it is still runny!
You need to make it till it gets the bubbling point, the more hot it gets the more it will set. Mine didn’t set at first so I took it out and heated it for another 20 mins,after it cooled down I used a hand whisk to make it more thicker, then put it in the fridge, after 2 hours it was set and ready to cut up.
Great recipe! Turned out perfect for me and sooooo easy.
Is it possible to make without chocolate as my wife doesn’t eat it
Unfortunately, you need the chocolate as it helps set the fudge.
I followed the recipe to a tee but my fudge has still turned out sticky and not as firm as I’d expect. I’ve tossed the cut “blobs” in powdered sugar but it would be good if next time I know how to get it firmer.
Hi Lynna, That’s disappointing to hear. The chocolate and butter are the two things that will set firm when refrigerated.
I recommend adding an extra cup of chocolate chips to ensure that it will set. Also, make sure you are using sweetened condensed milk and not evaporated milk. Evaporated milk will not work.
I will be testing the recipe again, but I am 99% sure it will set fine with just three cups of chocolate chips. Some recipes use only two cups.
I’m looking at making a mocha/coffee fudge for a Christmas present. What amount of coffee would you use? Would you dissolve in water first?
I have not personally tested it, but I recommend adding roughly 2-3 tsp of instant coffee powder.
In theory, you should be able to add it straight in with the rest of the ingredients. The coffee should dissolve without issue.
You can taste the fudge before placing it in the fridge to see if it has enough coffee flavor. If it needs more, you can dissolve some more instant coffee into it.
Made this recipe today it turned out lovely And completely set in two hours thank you ☺️
Gus, if I add nuts (walnut pieces) when do I add them in and how much? Thank you!
I would add them before step 5 but after the chocolate has melted. Alternatively, you can sprinkle the nuts over the fudge once you have poured it into a lined tin.
Roughly 1/4 cup should be more than enough, but it depends on your preference.
When adding other chocolate for flavour (eg mint aero, Toblerone etc) when would you add this and how much would you add?