Creamy Slow Cooker Easter Fudge (Only 3 Ingredients!)

When the Easter season rolls around, the kitchen becomes a hub of chocolate-filled creativity. While traditional fudge involves candy thermometers and the precise science of boiling sugar, this Slow Cooker Easter Fudge is a game-changer for busy families. Imagine a velvety, rich chocolate treat that requires zero technical skill and only three core ingredients. By using the gentle, consistent heat of a slow cooker, you can achieve a professional-grade consistency without the risk of crystallization or burning. Whether you are looking to use up leftover Easter eggs or want to create a stunning homemade gift for friends and neighbors, this recipe is the gold standard of holiday baking. It’s thick, indulgent, and packed with the nostalgic crunch of your favorite festive candies.

Why You’ll Love This Recipe

There is a reason why slow cooker fudge has taken the internet by storm: it is virtually foolproof. Unlike stovetop methods that require constant vigilance, this “set it and almost forget it” method is perfect for multi-taskers. You’ll love the creamy, melt-in-the-mouth texture that comes from the marriage of high-quality milk chocolate and sweetened condensed milk. It’s also incredibly versatile; you can throw in any Easter candies you have on hand, from Mini Eggs to Creme Eggs or even Malteser Bunnies. Plus, it’s a wonderful activity to do with children, as the “cooking” part is safe and the decorating part is pure fun. It’s the ultimate low-effort, high-reward dessert.

What Is Slow Cooker Easter Fudge?

Slow cooker fudge, often referred to as “quick fudge,” differs from traditional fudge which is made by boiling sugar, butter, and milk to the “soft ball” stage. Instead, this modern version uses sweetened condensed milk and chocolate as a shortcut. When heated slowly, the proteins in the milk and the fats in the chocolate emulsify into a dense, fudge-like consistency that sets beautifully in the fridge. The “Easter” element comes from the vibrant addition of seasonal chocolates, providing a variety of textures—from the crisp sugar shell of a Mini Egg to the gooey center of a fondant egg. It is a dense, decadent confection that bridges the gap between a chocolate truffle and a traditional fudge.

Ingredients Overview

To achieve the best results, the quality of your ingredients is paramount. Even though there are only three main components, each plays a vital role in the final texture.

1. Milk Chocolate (500g): This is the backbone of your fudge. I recommend using a high-quality baking chocolate or a premium brand of chocolate bars. Avoid “chocolate flavored coating” or very cheap compound chocolate, as they don’t melt as smoothly and can leave a waxy mouthfeel.
2. Sweetened Condensed Milk (397g): Ensure you are using sweetened condensed milk, not evaporated milk. The high sugar content in the condensed version is what allows the fudge to set. One standard tin is the perfect ratio for 500g of chocolate.
3. Easter Chocolates (100-400g): This is where you get creative. A mix of textures works best. I love using Cadbury Mini Eggs for their iconic crunch, but crushed Creme Eggs or Reese’s Peanut Butter Eggs add a wonderful decadence. Use the lower end of the range for a cleaner fudge and the higher end for a “loaded” fudge look.

Ingredient Substitutions & Tips

While milk chocolate is the classic choice, you can easily swap it for white chocolate to create a pastel-colored fudge that looks beautiful with spring colors. If using white chocolate, increase the amount to 600g, as white chocolate has a lower cocoa butter content and needs more volume to set firmly.

For a dairy-free version, many supermarkets now stock vegan condensed milk (made from coconut or oats) and high-quality vegan milk chocolate. The process remains exactly the same! If you find the fudge too sweet, try a “half and half” blend of 250g milk chocolate and 250g dark chocolate (70% cocoa) to balance the sugar from the condensed milk.

Step-by-Step Instructions

1. Preparation: Begin by lining a 9×9 inch square tin with parchment paper. Leave a little overhang on the sides; this acts as a “handle” to lift the fudge out once it has set.

2. Combine and Heat: Break the 500g of milk chocolate into small pieces and place them into the bowl of your slow cooker. Pour over the entire tin of sweetened condensed milk. Set the slow cooker to LOW.

3. The Cooking Process: Cover with the lid. The total cook time is usually around 2 hours, but this can vary by machine. The secret to success is the 15-minute stir. Every 15 minutes, remove the lid and give the mixture a vigorous stir with a silicone spatula. You will notice it starts as a lumpy mess and gradually transforms into a thick, glossy liquid.

4. The “Tea Towel Trick”: Halfway through cooking, place a clean tea towel under the lid of the slow cooker. This absorbs the steam and prevents water droplets from falling into the fudge, which can cause the chocolate to seize or become grainy.

5. Add the Easter Magic: Once the 2 hours are up and the mixture is perfectly smooth, turn off the slow cooker. Quickly fold in about two-thirds of your crushed Easter chocolates.

6. Pour and Set: Transfer the mixture into your prepared tin. Use the back of a spoon to level the top. Immediately press the remaining whole or crushed chocolates into the surface.

7. Chilling: Let the tin cool on the counter for 30 minutes before moving it to the fridge. Chill for a minimum of 3-4 hours, though overnight is best for the cleanest slices.

Expert Baking Tips

To take your fudge from “good” to “professional,” pay attention to the gloss. If your fudge looks dull, it may have been overheated. Always use the “Low” setting; “High” is far too aggressive for chocolate and will likely cause the oils to separate.

Another tip is the knife technique. When you are ready to portion your fudge, run a large, sharp knife under hot water, wipe it dry, and then slice. The heat from the blade will glide through the dense fudge and the hard candy shells of the Mini Eggs without cracking them, giving you those perfectly sharp, Instagram-worthy edges.

Best Easter Candy Mix-Ins

While you can use anything, some candies perform better than others in warm fudge. Mini Eggs are the gold standard because their shells stay crunchy. Malteser Bunnies add a lovely malted flavor but should be added at the very last second so they don’t lose their crispness. If you use Creme Eggs, freeze them for 20 minutes before chopping and folding them in; this prevents the fondant center from completely disappearing into the warm chocolate base. For a salty-sweet twist, consider adding a handful of crushed pretzels alongside your chocolate eggs to cut through the richness of the condensed milk.

Serving Suggestions

This fudge is incredibly rich, so I recommend slicing it into small 1-inch squares. For a festive gathering, place the squares into individual pastel-colored mini cupcake liners. It prevents the fudge from sticking to fingers and looks beautiful on a dessert platter. If you’re feeling extra fancy, serve a square of fudge alongside a cup of strong espresso or a glass of cold milk. It also makes a fantastic addition to an Easter Grazing Board, nestled between fresh strawberries, hot cross buns, and marshmallow chicks.

Storage & Make-Ahead Tips

One of the best things about this recipe is its shelf life. You can make this fudge up to two weeks in advance if kept in an airtight container in the refrigerator. If you prefer a softer, creamier bite, take the fudge out of the fridge about 20 minutes before serving. For long-term storage, this fudge freezes beautifully. Wrap the entire block (or individual squares) in parchment paper and then a layer of foil. It will last for up to 3 months. Just thaw in the fridge overnight before eating.

FAQs

Q: My fudge is grainy. What happened?
A: Graininess usually happens if the sugar in the condensed milk crystallizes or if water (condensation) gets into the bowl. Ensure you use the “tea towel trick” and stir regularly to keep the temperature even.

Q: Can I make this on the stovetop instead?
A: Yes! Use a heavy-bottomed saucepan over very low heat. Stir constantly until the chocolate is melted and the mixture is thick. Be careful not to let it boil, as it can burn easily.

Q: Why hasn’t my fudge set after 4 hours?
A: This usually means it wasn’t cooked long enough or the ratio of chocolate was too low. Ensure you use exactly 500g of chocolate. If it’s still soft, you can try “re-cooking” it on low for another 30 minutes, then re-chilling.

Q: Do I need to grease the tin?
A: I find that parchment paper (baking paper) is superior to greasing. It allows you to lift the entire block out cleanly without any sticking or mess.

Q: Is it okay to leave the slow cooker on while I’m out?
A: I don’t recommend it for fudge. Unlike a stew, fudge needs to be stirred every 15-20 minutes to prevent the chocolate from catching on the sides of the bowl.

Making Slow Cooker Easter Fudge is more than just a recipe; it’s a modern holiday tradition that removes the stress of baking. With its rich flavor, festive appearance, and the ease of a three-ingredient list, it’s a treat that fits perfectly into a busy spring schedule. Whether you’re a seasoned baker or a kitchen novice, this recipe guarantees a delicious result every single time. Happy Easter and happy slow-cooking!

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