Serves: n/a | Difficulty: Medium
Prep Time: 5 mins. | Cook Time: 2 hours. |Total Time: 2 hours 5 mins.
- 300g Chocolate- I like to use 100g dark, 100g white and 100g milk.
- 1 Tin of Condensed Milk.
- 1 Tbsp Vanilla Essence.*
- 1 Tbsp butter
- Do not put the lid on the slow cooker at any point.
- Put all the ingredients into your slow cooker on High. Stir at regular intervals until all the ingredients are mixed.
- When the mixture has melted, stir it every 10 minutes for half an hour, this melts the sugars nicely.
- Then turn your SC down to low and continue to cook for an hour and a half, stirring now and then.
- Pour out into a lined tin/plate and leave to cool. When it is no longer hot put it in the fridge to chill properly.
- When it is set turn it out of its dish and slice into cubes. If you find it’s still runny, put it back in to cook on high for a while. I know that’s a bit of a pain in the bum, but it means it didn’t get hot enough to start with.
I would like to thank the people on one of the FB pages I use for this one. They were very helpful.
So I am fully aware that making fudge in a normal pan takes a lot less time. But I like the SC method. You can use different combinations of chocolate if you don’t want to use all three types, you can also replace the vanilla with other flavours. For instance replace the vanilla with mint and use mint chocolate such as Aero Bubbles and you get a really night minty flavoured fudge. If you want to have lumps of chocolate, fruit or marshmallow etc in your fudge mix them into your mix before tipping it out into your dish and maybe sprinkle a few onto the top before putting it to set. This is nice generally but you can make so many different flavours and varieties, it also goes down well as home-made gifts. Try adding lemon instead of vanilla and then crumble chunks of meringue into your mix.