Slow Cooker Fudge

5 from 11 votes

The basic milk chocolate slow cooker fudge recipe to use as a basis for your own additions - chocolate chips, candy bars, sweets, sprinkles, dried fruit and nuts or whatever you like!

Course Baking

Cuisine British

Prep Time 5

Cook Time 45

Setting Time 4

Total Time 50

Servings

Calories 131kcal

Author Lucy Allen | BakingQueen74

Equipment

Ingredients

397 g condensed milk
500 g milk chocolate
100 g icing sugar
sprinkles optional

UK Measurements - US Measurements

Instructions

Break up the chocolate and add it into the slow cooker pot with the condensed milk.
500 g milk chocolate, 397 g condensed milk
Leave the lid off and cook on low for 15 minutes. Then stir.
Repeat two to three times until the mixture is thick and smooth.
Remove the pot from the slow cooker using an oven glove.
Sift in the icing sugar and beat well until there are no lumps or specks of icing sugar remaining.
100 g icing sugar
Pour into a lined dish, smooth the top with the back of a hot spoon and transfer to the fridge to set.
If you are adding sprinkles or other toppings, add these before you put the fudge in the fridge to set, so they will stick onto the fudge better.
sprinkles
Leave to set for around 4 hours or overnight, until solid.
Cut into squares and serve or put into presentation boxes for gifts.

Notes

Troubleshooting tips

My fudge won't set

Things to check:

Make sure you used condensed milk not evaporated. It's an easy mistake to make! Evaporated milk is much runnier. If you did accidentally used evaporated milk you'll have a nice chocolate sauce you can drizzle over cake or ice cream - yum!
Make sure you used enough chocolate. Some online recipes use only 400 g of chocolate. This isn't enough for it to set in my experience. Use at least 500 g milk chocolate or 600 g for white chocolate. Work out the weight of the chocolate you have used - just one or two large bars is probably not enough!

Setting time:

Leave the fudge for 2-4 hours or better still overnight in the fridge to set. If you need it sooner, you could put it in the freezer for a couple of hours.

Use a shallow tray rather than a deep container to set your fudge so it will set in less time.

My fudge has seized

If any moisture gets into the chocolate as it is melting then chocolate seizes very easily. Don't put on the lid while melting the chocolate and condensed milk together.

To get the mixture back from seizing, remove it from the heat, add a tablespoon of milk and stir really well. It should go back to being smooth and glossy. If needed add a little more milk but only a teaspoon at a time!

Storage:

Store in a sealed container at room temperature for 1-2 weeks or in the fridge for up to 3 weeks. Fudge can also be frozen well wrapped in a double layer of baking parchment in a freezer bag.

Nutrition