Slow Cooker Fudge
This probably the easiest and most delicious fudge you’ll ever make. Making in aslow cooker means there is no worry about boiling sugar to the righttemperature – the slow cooker slowly melts everything together, giving fantastic results.
Equipment
- 1 slow cooker
Ingredients
- 100 g double cream
- 1 tsp vanilla extract
- 75 g soft light brown sugar or light muscovado sugar
- 320 g caramel flavour chocolate broken into squares (see tip below)
Instructions
- Pour the cream into a slow cooker pot and stir in the vanilla extract and brown sugar. Scatter the chocolate pieces on top, avoiding the edges of the slow cooker, and do not stir.
- Cover and cook on LOW for 25-30 minutes, or until the chocolate has melted.
- Meanwhile, line the base and sides of a 900g loaf tin with non-stick baking paper (baking parchment) or a paper loaf tin liner (see tip).
- Remove the pot from the slow cooker and stir the melted chocolate mixture vigorously with a wooden spoon or silicone spatula until smooth and creamy. Pour into the prepared tin and smooth the surface. Leave to cool for 20 minutes then cover the tin with a piece of kitchen paper, cling film or foil and place in the fridge to set for several hours or overnight.
- Turn the set fudge out onto a board. Peel off and discard the paper. Cut the fudge into 24 small squares with a sharp knife. Place in a lidded container, layering with more baking paper so the pieces don’t stick together. Kept in the fridge, it will last for several days.
Notes
This recipe uses caramel flavoured chocolate, sometimes called golden caramel chocolate, blonde or gold chocolate too.
There are lots of brands available and all should work with the quantities given, which will be 2-4 bars, depending on weight. If your chocolate weighs up to 345g, it will still work perfectly, so feel free to add the additional amount.
You can also make the fudge with plain white chocolate, but it won’t have such a fudgy flavour. Don’t use milk chocolate filled with caramel as it won’t give the same results.
Light soft brown muscovado sugar will give a slightly richer flavour to the fudge. Make sure you use vanilla extract not vanilla essence for the fudge for the best results.
Using a loaf tin to make the fudge will give you just the right-sized pieces. A 900g loaf tin will have dimensions roughly 20cm long,10cm wide and 7cm high.
Line the base and sides of the tin with non-stick baking paper, sometimes known as baking parchment. Brush with a little sunflower oil first and the paper will stick better. Paper loaf tin liners, designed for baking banana bread or similar, also work really well.
