Creamy Slow Cooker Easter Fudge Recipe
This ultra-creamy Slow Cooker Easter Fudge is the ultimate stress-free holiday treat. Using just milk chocolate and sweetened condensed milk as a base, it creates a velvety texture that melts in your mouth. Customize it with your favorite crushed Easter eggs for a festive, colorful finish that both kids and adults will love.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Total Time: 130 minutes
- Yield: 36 pieces
- Cuisine: British
Ingredients
Milk chocolate – 500 g
Sweetened condensed milk – 397 g (one full tin)
Assorted Easter chocolates – 100-400 g
Instructions
Place the broken milk chocolate and the entire tin of condensed milk into the slow cooker bowl.
Set the slow cooker to the LOW setting and cover with the lid.
Cook for approximately 2 hours. It is vital to stir the mixture every 15-20 minutes to prevent the edges from burning and to achieve a glossy, smooth finish.
While the fudge cooks, slightly crush your Easter chocolates (like Mini Eggs or Malteser Bunnies).
Once the fudge is thick and smooth, fold in the majority of the crushed Easter chocolates.
Pour the mixture into a parchment-lined 9×9 inch or 7×11 inch tin, smoothing the top with a spatula.
Press the remaining whole or crushed chocolates into the top for decoration.
Place the tin in the refrigerator for at least 3-4 hours, or until completely firm.
Remove from the tin and slice into small squares using a sharp knife.
Notes
• Storage: This fudge stays fresh in an airtight container in the fridge for up to 2 weeks.
• Freezing: You can freeze this fudge for up to 3 months. Wrap tightly in parchment and foil.
• Variety: Use any brand of Easter chocolate; a mix of textures (crunchy and creamy) works best.
• No Slow Cooker? Melt in the microwave on low power in 30-second bursts, stirring frequently.
• Tin Size: A 9×9 inch tin gives thicker fudge, while a 7×11 inch tin creates thinner, bite-sized pieces.