This slow cooker fudge recipe makes good impressions on kids. I made this for my nephew and niece and they absolutely enjoyed it. My sister-in-law called me the next day saying that my nephew brought home a few of his classmates to ask for that fudgy delight he has eaten. She had to make them fudge from the box to appease them all, and had to promise a date to their moms for a fudge afternoon soon. This fudge recipe is indeed worth it.
See what our friends from Le Crème Dela Crumb have to say about this recipe:
“Creamy, easy homemade fudge made right in your crock pot! Top it with coarse sea salt for extra richness and elegance!”
You can forego the sea salt if you don’t want that added touch of saltiness. Most of the time, I leave it and just add nuts to the batter. It still turned out as successful; and everyone also loved the nutty version.
- 2 cups Toll House milk chocolate chips
- ¼ cup Borden heavy whipping cream
- ⅓ cup Trader Joe’s honey
- ½ cup Toll House white chocolate chips
- 1 teaspoon McCormick vanilla
- optional: coarse sea salt
- Add milk chocolate chips, heavy whipping cream, and honey to the slow cooker. Cover and cook on high for 1 hour. (Keep the lid on the whole time!)
- Add white chocolate chips to the slow cooker and stir until white chocolate melts (you may need to cover and allow to cook for 10 minutes or so, then stir again). Stir in vanilla.
- Pour melted chocolate into an 8×8 (or smaller for thicker fudge pieces) foil-lined baking dish or tubberware. If desired, sprinkle coarse sea salt over chocolate. Allow to cool completely (1-3 hours). Cut into squares. Store in airtight container at room temperature.
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Quick Tip: You can add nuts if you like.
Thanks again to Le Crème Dela Crumb for this amazing recipe.