This slow cooker easy chocolate fudge recipe is just perfect! Creamy, rich, and delicious.- everything a great chocolate fudge should be!
Any other chocoholics out there? Please tell me I am not alone! I am fully addicted and I have no interest in doing anything about it. Besides eating lots and lots of this recipe!!
The sweet treat is super easy to make. The main ingredients are easy to find and it takes very little effort to assemble. It will quickly become one of your favorite slow cooker recipes!
To make this amazing slow cooker chocolate fudge recipe you will need:
Semi-sweet chocolate - chocolate chips are the easiest, but you can use any kind of chocolate that is broken into smaller pieces.
Milk chocolate - again, I just use chocolate chips
Marshmallow fluff or Marshmallow cream
Sweetened condensed milk - not evaporated milk.
Vanilla extract - I am a fan of pure vanilla extract, but any will do.
Parchment paper - used as a slow cooker liner. This helps with both easy cleanup and with transferring melted ingredientsJump to Recipe card for exact quantities
Start by lining your slow cooker with parchment paper. Your paper should come part of the way up the sides of your slow cooker. This will allow you to use it as a way to lift your fudge mixture after it is all melted.
Next, place chocolate and all other ingredients into your crock pot. Cover and cook on the high heat setting for 30 minutes. Remove lid and give the ingredients a good stir. The ingredients will be a bit sticky and stirring can be a little tricky with the parchment paper. But slow and steady wins the race on this one.
Use the side of the spatula or silicone spoon to smoosh any chocolate pieces that have not fully melted. This will aid with the melting process. The goal is for all of the melted chocolate to fully mix with the other ingredients
If all ingredients are not fully melted, cover and cook on high for another 15 minutes. Then try stirring again.
This melting-for-15-minutes-and-then-stirring cycle should continue until all ingredients are fully combined. In my crockpot, it takes only one 15-minute segment after the original 30-minute meltdown to be fully ready. Your finished mixture should be the consistency of a thick cake batter.
Top Tip: spray your spatula or silicone spoon with a non-stick spray prior to stirring to help lessen some of the sticking that will naturally occur.
Crock-pot chocolate fudge can be set either by leaving the fudge right in the slow cooker insert (the slowest method) or removing it. To allow it to set in the slow cooker, use potholders to carefully remove the ceramic insert from the heating element. Place ceramic insert on a heat-safe surface. Next cover lightly with a clean towel or piece of foil and allow to cool to room temperature.
To remove it, carefully lift the melted ingredients using the sides of the parchment paper. Quickly move to a nearby casserole dish that is a similar size as your slow cooker insert. This step is tricky as the fudge will be hot and runny and can easily spill. However, once moved, you can choose to allow fudge to cool on your countertop, refrigerator (faster), or freezer (fastest)
Hardening time will vary based on the temperature you choose for cooling. Thicker fudge pieces will take a little bit longer to cool. As a reference point, my fudge is usually ready after about two hours in the refrigerator.
Obviously, this is the best part! It. This yummy recipe is great served alongside some homemade slow cooker peanut butter fudge, candied pecans, and ice cream!
Delicious chocolate fudge is a basic recipe that is like a blank canvas. It can be decorated for any occasion by adding toppings. For Easter, mini pastel candy buttons and candy eggs are great. For Christmas, crushed candy canes and chocolate shavings are wonderful. In the summer, some coarse sea salt and chopped nuts make a perfect treat. The options are limitless!
Be sure to add toppings before fudge is fully cooled to allow them to sink in a bit and stick to the top.
One great thing about this simple recipe is that it can be easily tailored to your preferences. Some easy swaps include:
- using dark chocolate chips or white chocolate chips in place of the semi-sweet and milk chocolate
- swapping out one teaspoon vanilla extract with other flavors. Some suggestions include mint extract, orange extract, or almond extract.
Once your fudge is decorated, cooled, and cut, you will want to store it in a sealed airtight container. It can be stored at room temperature for 4-6 weeks. A different way to store fudge is in the refrigerator. It will dry about a bit faster this way, but many people prefer to eat cold fudge. If you want to keep it longer, fudge can be frozen and will last for several months.
😉Hints & hacks
- This easy recipe is great to make for yourself or to wrap up as a Christmas gift (or any other occasion). Just wrap it up in a seasonal, lined tin and you have the perfect homemade present.
- I have found the easiest way to cut fudge into squares is to use a super sharp chef's knife or carving knife. Run the knife under hot water and then thoroughly dry it prior to cutting. The warmed blade will be helpful in making a smooth cut.
- Making batches of this easy fudge is a great way to get the kids involved in fundraising. Just wrap up individual pieces in plastic baggies and you have the perfect bake sale item.
- Although I prefer parchment paper for this recipe, you can also use a slow cooker liner.
- This easy slow cooker recipe works really well in a casserole crockpot
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Slow Cooker Easy Chocolate Fudge
- 3.5 quart casserole slow cooker or larger oval slow cooker
- parchment paper
- Rubber spatula
- 12 ounces semi-sweet chocolate chips (about 1½ cups)
- 30 ounces milk chocolate chips (4 cups)
- 16 ounces marshmallow fluff
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- ½ cup butter
- line slow cooker with parchment paper. Paper should be larger than your slow cooker so you can use the edges as a sort of "handle" to remove melted ingredients.
- add all ingredients to lined slow cooker12 ounces semi-sweet chocolate chips, 30 ounces milk chocolate chips, 16 ounces marshmallow fluff, 14 ounces sweetened condensed milk, 1 teaspoon pure vanilla extract, ½ cup butter
- place lid on slow cooker and cook on high for 30 minutes
- remove lid and stir ingredients to mix. Take care to stir all ingredients from bottom of slow cooker into the mix. Otherwise, the bottom will start to burn.
- cover and cook for 15 more minutes.
- Fully stir ingredients again to combine. Try to smooth out any unmelted chocolate chips while you are stirring. If your items are not fully melted and mixed, repeat the last two steps.
- Once all ingredients are fully melted and mixed, turn off slow cooker and (carefully) remove ceramic insert from heating element.
- The next step is to allow your fudge to cool and set by one of the following methods: 1. leave it as is in the ceramic insert until it cools (this will take many hours) 2. use the parchment paper sides to carefully lift the fudge from your slow cooker and quickly move it to another dish of similar size. (DO NOT place it on a flat surface). You can allow your fudge to harden either on either the counter, in the refrigerator (faster), or even in the freezer (fastest). The refrigerator method will take 3-4 hours while the freezer method can be done in as little as one hour.
- if you would like to add any toppings to your fudge, add them while the fudge is still warm and soft so they will stick.
- cut into squares and enjoy!
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I made white fudge using Ghirardelli chips. I think this is so amazing and easy!!! I didn't have parchment paper so I used the plastic crockpot liners and I was worried it wouldn't work, but it did!!! Also easy to pull out n put in my pan that I buttered so fudge wouldn't stick.
The Lazy Slow Cooker says
So glad to hear you loved the recipe, thank you for sharing! I haven’t made it with white chips yet, but I plan to. And those liners are probably the greatest invention ever!