Ingredients
1 tin sweetened condensed milk
500g chocolate, chopped (I prefer milk chocolate only, but dark is also fine and gives a richer flavour)
1 tsp vanilla extract
Method
I recommend placing a heatproof dish or jug inside your slow cooker to make this recipe. Simply because it makes it easier to lift out the contents when the ingredients are melted together, you can make this recipe by placing the ingredients directly into the cooker.
Pour the condensed milk and chopped chocolate into the cooker/container and stir.
Put the slow cooker on low. Stir the contents every 15 minutes or so, making sure to scrape down the sides of the container.
After 1 hour, all your ingredients should be melted together and combined. If not, allow for a further 15 minutes.
Turn off the slow cooker and remove the lid, allowing any steam to escape. Line a 20cm square baking tin with non-stick baking parchment. Pour the fudge mixture into the tin and leave to cool on the counter, uncovered (this prevents condensation on top).
Once cold, cover the tin and refrigerate for at least 4 hours before tipping out the contents and slicing them into fudge cubes. Allow the fudge to come to room temperature before serving.
Recipe Notes: This fudge will keep in a sealed tin in a cool, dark space for up to 3 months. It may crystalise a little if stored for over a month. I prefer to make it about a week in advance of gifting. Place in a pretty glass jar decorated with ribbon to give as a Christmas gift, and expect loads of oohs and aahs at how clever you are to make your handmade fudge!
Thrifty Tasty Bites
