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Slow Cooker Milk Chocolate Fudge
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5 from 4 votes

Slow Cooker Fudge

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 minutes
Cook Time 45 minutes
Setting Time 4 hours
Total Time 50 minutes
Servings 32
Calories 131kcal



  • Break up the chocolate and add it into the slow cooker pot with the 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.
  • 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.
  • Leave to set for around 4 hours or overnight, until solid.
  • Cut into squares and serve or put into presentation boxes for gifts.


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!
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.


Calories: 131kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 18mg | Potassium: 91mg | Sugar: 17g | Vitamin A: 35IU | Vitamin C: 0.3mg | Calcium: 39mg | Iron: 0.5mg