Oh, slow cooker condensed milk fudge – where have you been all my life? I still remember the first time I tried making fudge this way. It was a hectic holiday season, and I needed something foolproof yet impressive for a cookie exchange. My usual stovetop method had failed me one too many times (burnt chocolate is the worst!), so I gave the slow cooker a shot. Wow! The most velvety, rich fudge emerged with barely any effort. Now it’s my go-to for last-minute gifts, potlucks, or just satisfying that midnight chocolate craving. Trust me, once you try this method, you’ll never go back to babysitting a saucepan again!
Why You’ll Love This Slow Cooker Condensed Milk Fudge
This fudge recipe is a total game-changer, and here’s why:
- No babysitting: Unlike stovetop fudge, you won’t be stuck stirring constantly—just an occasional stir while it works its magic.
- Foolproof texture: The slow cooker keeps the heat gentle, so no more burnt chocolate disasters!
- Rich, velvety taste: The condensed milk gives it that perfect creamy sweetness without being overly sugary.
- Minimal cleanup: One pot, a spatula, and you’re done—no sticky pans to scrub.
- Impresses everyone: Seriously, people will think you spent hours on this when it’s practically effortless.
It’s the kind of recipe that makes you feel like a kitchen genius with barely any work. What’s not to love?
Ingredients for Slow Cooker Condensed Milk Fudge
Here’s all you need to make magic happen – just 5 simple ingredients that create the creamiest fudge you’ll ever taste:
- 1 can (14 oz) sweetened condensed milk – The star that gives our fudge its signature creamy texture
- 3 cups semi-sweet chocolate chips – I always use good quality here – it makes all the difference!
- 1/4 cup unsalted butter – Cut into chunks so it melts evenly
- 1 tsp vanilla extract – Pure vanilla if you’ve got it
- Pinch of salt – Just a tiny bit to make all the flavors pop
That’s it! I bet you’ve got most of these in your pantry right now. The beauty of this recipe is how these simple ingredients transform into something extraordinary.
Equipment You’ll Need
Gather these trusty kitchen tools before you start:
- Slow cooker (any size, but a 3-4 quart works best)
- Silicone spatula for easy stirring and scraping
- 8×8 inch baking dish or any small pan for setting the fudge
- Parchment paper (optional but makes removal so much easier!)
That’s seriously all you need – no fancy gadgets required!
How to Make Slow Cooker Condensed Milk Fudge
Okay, let’s make some magic happen! This method is so simple you’ll wonder why you ever stressed over fudge before. Just follow these easy steps and you’ll have perfect, creamy fudge every time.
Step 1: Prepare the Baking Dish
First, grab your 8×8 inch baking dish. I like to line mine with parchment paper – just let some hang over the edges so you can lift the whole slab out later. No parchment? No problem! Just give the dish a good greasing with butter or non-stick spray.
Step 2: Combine Ingredients in the Slow Cooker
Now toss everything into your slow cooker (except the vanilla and salt – we’ll add those later). That means the whole can of sweetened condensed milk, all those glorious chocolate chips, and the butter chunks. No need to be fancy – just dump them right in. Set your slow cooker to LOW – this is crucial for gentle melting.
Step 3: Cook and Stir Until Smooth
Here’s where patience pays off. Let everything melt together for about 1-2 hours, stirring every 20 minutes or so. The first stir will look messy, but don’t panic! As the heat works its magic, you’ll see it transform into this luscious, velvety pool of chocolatey goodness. Keep that heat low though – we’re not boiling, just gently melting.
Step 4: Add Vanilla and Salt
When everything’s completely smooth and combined, stir in your vanilla and that tiny pinch of salt. These two make all the flavors pop and balance the sweetness perfectly.
Step 5: Chill and Cut into Squares
Pour your gorgeous fudge mixture into the prepared pan and smooth the top. Now the hardest part – waiting! Refrigerate for at least 2-3 hours until completely set. Test by poking the center – it should feel firm but still creamy. Then lift it out (hello, parchment paper!), place on a cutting board, and slice into perfect little squares. Oh, and try not to eat half the pan before serving – I’m speaking from experience here!
Tips for Perfect Slow Cooker Condensed Milk Fudge
After making this fudge more times than I can count, here are my can’t-live-without tips:
- Splurge on good chocolate – Cheap chips can make your fudge grainy. I love Ghirardelli or Guittard for that velvety texture.
- Don’t rush the chill time – If your fudge seems soft after 2 hours, give it another hour. Patience makes perfect squares!
- Room temp butter works best – Cold butter takes forever to melt and can make stirring harder.
- Watch your slow cooker – If yours runs hot, check after 1 hour to prevent overcooking.
- Add fun mix-ins – After cooking, stir in nuts, crushed peppermint, or sea salt for extra flair.
These little tricks turn good fudge into absolutely irresistible fudge every single time!
Common Questions About Slow Cooker Condensed Milk Fudge
I’ve gotten so many questions about this recipe over the years – here are the ones that pop up most often with my tried-and-true answers:
Why won’t my fudge set properly? If your fudge stays too soft, it usually needs more chill time (sometimes up to 4 hours). Still sticky? Try adding 1/4 cup more chocolate chips next time – the ratios matter!
Can I use milk chocolate instead? Absolutely! Just know it’ll be sweeter. I like doing half semi-sweet, half milk chocolate for balance.
My slow cooker runs hot – help! No worries! Check after 45 minutes and stir more frequently. Better to undercook than burn it.
How long does this fudge last? Stored in an airtight container, it keeps beautifully for 2 weeks in the fridge (if it lasts that long!). You can also freeze it for up to 3 months.
Serving and Storing Slow Cooker Condensed Milk Fudge
This fudge is so versatile – I love serving it straight from the fridge for that perfect firm-but-creamy bite. For special occasions, I’ll arrange the squares on a pretty plate with some fresh berries or sprinkle flaky sea salt on top right before serving. My kids go crazy when I sandwich two small squares with peanut butter in between.
For storage, keep it in an airtight container in the fridge where it stays perfect for up to 2 weeks (though mine never lasts that long!). You can also freeze layers separated by parchment paper for up to 3 months – just thaw in the fridge overnight. Pro tip: hide some in the back of the freezer for emergency chocolate cravings!
Nutritional Information
Keep in mind these numbers are estimates and vary by brands used. Each serving (1 square) of this fudge contains:
- Calories: 180
- Fat: 10g (6g saturated)
- Carbs: 22g
- Protein: 2g
- Cholesterol: 15mg
- Sodium: 30mg
- Sugar: 20g
It’s a treat – best enjoyed in moderation!
Final Thoughts
There you have it – the easiest, creamiest fudge you’ll ever make! I hope this recipe becomes your new go-to like it has for me. Give it a try and let me know how it turns out – I love hearing your chocolatey success stories!
Print5-Ingredient Slow Cooker Condensed Milk Fudge – Irresistibly Creamy
Easy slow cooker fudge made with condensed milk. Perfect for a quick and delicious dessert.
- Prep Time: 10 mins
- Cook Time: 2 hours
- Total Time: 2 hours 10 mins
- Yield: 16 squares 1x
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 3 cups semi-sweet chocolate chips
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Grease a small baking dish or line it with parchment paper.
- Add condensed milk, chocolate chips, and butter to the slow cooker.
- Cook on low heat for 1-2 hours, stirring occasionally until smooth.
- Stir in vanilla extract and salt.
- Pour the mixture into the prepared dish and refrigerate for 2-3 hours until set.
- Cut into squares and serve.
Notes
- Use high-quality chocolate for best results.
- Stir frequently to prevent burning.
- If fudge doesn’t set, refrigerate longer or adjust ingredient ratios.
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 20g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
