Let's make some great fudge with this super-easy recipe. Have fun making fudge with your child or just by yourself. This crock pot fudge recipe is just what you need for the holidays.
A slow cooker is perfect for making fudge because it decreases the chance of scorching or burning on low. With the top off, the kids can watch the "action" as the ingredients slowly melt into the fudge they are "helping" you make.
You and the kids can add your choice of nuts like I did. You could top with candies like sprinkles, M&M's, or Reese's Pieces.
There are lots of slow cooker fudge recipes out there. There were very few surprises. Some recipes are far from the mainstream, but most use chocolate chips and sweetened condensed milk like my 5 Minute Fudge.
A nice 5. There is better fudge, but this is very nice.
You can use either semisweet or dark chocolate chips. I suggest a good name brand. Generic/store brands tend to be lower quality chocolate with less cocoa butter.
Butterscotch Chips Option
This recipe gives you an option to use two bags of semisweet or dark chocolate chips or one bag of chocolate and one bag of butterscotch chips. While all the other recipes use just chocolate, I like my fudge with some butterscotch.
But the butterscotch doesn't melt quite like the chocolate chips. It likes to maintain its shapes even when melted. When doing a stovetop fudge like my 5 Minute Fudge, you are standing there stirring the pot but not so much here.
So the answer is fairly simple, stir well several times and at the end, stir aggressively and mush any remaining chips against the side to make it combine with the chocolate. Not hard, but just be aware of it. Also, I would not even try the generic butterscotch chips.
♨️The Crock Pot
Crock Pot Size
This recipe fits nicely in a 3-quart crock pot but could use a bigger pot. It might melt a little faster. You need to have the chocolate melted well, and if using butterscotch chips, they need to be soft enough to combine. So you need to know your pot and pay attention.
Low Vs. High
Why low for the fudge? Can I just turn it up since I have the top off? No, please don't do that.
On low, most crock pots get to full temperature over 5-6 hours degrees. On high, some may run up to full temperature in under 2 hours. Neither low nor high should go above 211°, but some older ones or malfunctioning pots will—they shouldn't, but some do. That is just too hot for fudge and will ruin the texture.
If you want to hover over the crock pot, stir frequently, and stop when melted, you can use high. But with low, you can dump and come back later. Even if you skip the stirring, it should be fine.
Why is the Lid Off?
The first and most obvious thing about this recipe is cooked in an open crock pot with the top off. Yep, no top.
Why? Water is the enemy of fudge, and with the top off, all moisture is vented. Several recipes (usually British if I remember) were very emphatic about this, and I believe they were right.
An added plus is if the kids are "helping" they can look at the cooking and see its progress.
Just leave the top off. Your slow cooker will be slower, but that is fine. I tried just leaving it ajar, and it was not the same. Moisture still accumulated on the lid and dripped back in.
I used an 8-inch square pan. A 9-inch would also be fine. Or make a wreath like my Easy Fudge.
Fudge can be stored airtight at room temperature for about a week or a bit more. It can be refrigerated airtight for 2-3 weeks.
Fudge can generally be frozen for up to 3 months but may lose a bit of texture. If you are planning on freezing, use real, not imitation, vanilla.
This recipe is part of Christmas Candy Recipes. Check out other easy candy recipes.
Start with a smaller crock pot. A 3-quart cooker is fine but a larger pot will work. Give it a heavy spray of PAM. The larger pot may cook a little faster.
Combine one 14 oz can sweetened condensed milk, two 12 oz bags of chips (one chocolate and one butterscotch), and 1 teaspoon vanilla. You can substitute more chocolate chips for the butterscotch chip if you wish.
Cook in the crock pot on low for about 2 hours with the lid OFF. Stir halfway through. And then check occasionally.
Remember TOP OFF and on low.
Prep an 8 by 8 or 9 by 9 pan with crossing sheets of parchment paper. Also, butter corners well to prevent sticking. I like to just a touch of butter under the parchment paper to hold it in place.
You can just butter the dish if you wish. If you do this, then after cooled, set in warm water for a few minutes to release the fudge.
When the fudge combines easily, mix in ¾ to 1 cup of chopped walnuts if you wish.
Pour into the prepared pan and smooth. You may add other toppings at this time. Refrigerate until firm (at least 2 hours).
Remove from pan and cut into serving-size pieces.
Crock Pot Fudge
- 14 oz sweetened condensed milk
- 12 oz semi-sweet or dark chocolate chips
- 12 oz butterscotch chips - You may substitute more chocolate if you wish.
- 1 teaspoon vanilla extract
- ¾ to 1 cup chopped walnuts - optional
- Start with a smaller crock pot. But a larger pot will be fine but may cook a bit faster. Give it a heavy spray of PAM.
- Combine one 14 oz can sweetened condensed milk, two 12 oz bags of chips, and 1 teaspoon vanilla. Cook in the crock pot on low for about 2 hours with the lid OFF. Stir halfway through and then check occasionally. I suggest semisweet or dark chocolate for one bag and butterscotch for the second bag. You may use two bags of chocolate if you wish.
- Prep an 8 by 8 or 9 by 9 dish with crossing sheets of parchment paper. Also, butter corners well to prevent sticking. I like to just a touch of butter under the parchment paper to hold it in place.
- When the fudge combines easily, mix in ¾ to 1 cup of chopped walnuts if you wish.
- Pour into the prepared pan and smooth. You can add other toppings at this time. Refrigerate until firm (at least 2 hours).
- Remove from pan and cut into serving-size pieces.
- Store in an airtight container. It should be good at room temperature for at least a week. Refrigerated for 2-3 weeks or frozen for up to 3 months.
- Use two 12 oz bags of chips. One of semi-sweet or dark chocolate chips and a bag of butterscotch chips. If you wish, you may use all chocolate chips. Butterscotch chips are generally harder to melt and mix but I like the taste. Use a good brand.
- You can use a 3 quart or larger crock pot. If you use a full-size pot, this may melt faster.
- DO NOT COOK ON HIGH.
- KEEP THE LID OFF.
- Stir at about 1 hour into cooking then check occasionally after that. It is done when it all is melted and comes together.
- Use an 8 or 9-inch square pan. You can line it with parchment paper or just coat it with butter. If unlined, you may need to set the pan in warm water for a few minutes after the fudge is set up to get it out of the pan.
- I like to add walnuts at the end. You can add other things if you want or top with sprinkles, M&M’s, or Reese’s Pieces.
- Fudge can be stored airtight at room temperature for about a week or it can be refrigerated airtight for 2-3 weeks.
- Fudge can generally be frozen for upto 3 months but may lose a bit of texture. If you are planning on freezing, use real, not imitation, vanilla.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Originally Published November 12, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.