A slow cooker is an unusual place to make fudge and a very good one. Low heat with no direct contact means the chocolate melts gently over forty-five minutes to an hour without any risk of scorching on a pan base.
Three chocolates go in together — semisweet, milk and white — and the result is darker than the white chips suggest, because twelve ounces of semisweet dominates the mix.
Why This Recipe Works
- Condensed milk supplies both sugar and the moisture that sets fudge, so no sugar syrup stage is needed.
- Stirring every ten to fifteen minutes keeps the three chocolates combining evenly as they soften at different rates.
- Vanilla and salt go in off the heat, where the vanilla does not cook away.
- Two hours in the fridge is what makes it dense enough to cut cleanly into small squares.
Ingredient Notes
- Three kinds of chocolate chips
- Twelve ounces semisweet, eight ounces milk, eight ounces white. All three are needed — this is what makes it triple chocolate.
- Sweetened condensed milk
- One 14-ounce can. Not evaporated milk, which will not set.
- Mini semisweet chocolate chips
- Half a cup, scattered on top before chilling. They are the finish shown on the squares.
How to Make It
Line the pan
Line an 8-inch square pan with parchment.
Load the cooker, lid ajar
Add the semisweet, milk and white chocolate chips, condensed milk and butter to the slow cooker. Set to Low with the lid slightly ajar.
Melt and stir
Stir every 10 to 15 minutes until the chocolate is completely melted and smooth, about 45 to 60 minutes.
Flavour and spread
Turn off the heat and stir in the vanilla and salt. Spread into the prepared pan, smooth the top, and scatter with mini chocolate chips.
Chill and cut
Chill about 2 hours until firm, then cut into dense squares.
Where the Chocolate Comes From
Twenty-eight ounces of chips go into the cooker, and the split between them is why the finished squares read as dark rather than milky. The shares below are for the bar only.
- Semisweet chips12 oz
- Milk chocolate chips8 oz
- White chocolate chips8 oz
- Sweetened condensed milk1 can (14 oz)
- Mini semisweet chips, on top1/2 cup
The 2 tbsp of butter, 1 tsp of vanilla and 1/4 tsp of salt are not shown here - they are flavour and texture rather than bulk.
Success Tips
- Keep the lid propped open the whole time. Condensation dripping in is the one thing that ruins this.
- Line the pan before you start melting — spreading fudge into an unlined pan is not a mistake you can undo.
- Scatter the mini chips while the surface is still soft so they stay put after chilling.
Serving Ideas
Thirty-six small dense squares, cut once fully firm, each topped with mini chocolate chips.
Frequently Asked Questions
Why is the lid left ajar?
So condensation does not collect and drip into the chocolate. Water in melting chocolate makes it seize.
Can I leave out the white chocolate?
No. Semisweet, milk and white are all part of it — that is what triple chocolate means.
How long until I can cut it?
About two hours in the fridge, until firm. Cutting early gives soft edges.
