This slow cooker chocolate fudge is rich, creamy and ridiculously easy to make, with just two core ingredients: chocolate and condensed milk. There is no sugar thermometer, no boiling sugar and no standing over the hob - just a quick stir every 15 minutes while the slow cooker does the rest.
It's also one of my favourite recipes for homemade gifts. Make a batch ahead of Christmas, cut it into little squares and package it in a festive box or bag for teachers, friends, neighbours or anyone who appreciates an edible present.
You can keep it plain or add your favourite toppings and flavours, so every batch can be different.
This isn't traditional crumbly sweet-shop fudge, which needs to reach a precise temperature. Instead, it is an easy condensed milk chocolate fudge with a smooth, creamy texture - and the slow cooker makes the whole process incredibly simple.
Recipe update: This recipe was originally published on 6 March 2020 and was fully retested in September 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
For an Easter version, try our mini egg fudge.
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Jump to:
- Why You'll Love It
- Recipe Overview
- Ingredients and Substitutions
- How to Make Slow Cooker Fudge
- How Do You Know When Slow Cooker Fudge Is Ready?
- Is Slow Cooker Fudge the Same as Traditional Fudge?
- What Chocolate Should I Use for Slow Cooker Fudge?
- Slow Cooker Fudge Variations
- Adding Alcohol to Slow Cooker Fudge
- Troubleshooting Guide
- How Long Does Slow Cooker Fudge Take to Set?
- How to Cut Fudge Neatly
- How to Store Slow Cooker Fudge
- How to Give Homemade Fudge as a Gift
- Serving Suggestions
- Dannii's Top Tips
- Frequently Asked Questions
- More Chocolate Recipes
- Recipe
- Feedback
Why You'll Love It
- Just 2 core ingredients - You only need chocolate and condensed milk for the basic fudge. Vanilla is optional.
- No sugar thermometer - There is no need to boil sugar or worry about reaching a precise temperature.
- Perfect for gifting - Cut it into small squares and package it up for an easy homemade Christmas gift.
- Easy to customise - Add nuts, dried fruit, chopped chocolate bars, festive sprinkles or a little alcohol.
- Budget friendly - In fact, we find inexpensive supermarket own-brand chocolate works particularly well.
- Make it ahead - It keeps well in the fridge, making it ideal when you want to get ahead for Christmas or a party.
Recipe Overview
- Method: Slow cooker on LOW, with the lid off
- Ingredients: Milk chocolate and condensed milk, with optional vanilla
- Cooking time: Around 1 hour 30 minutes
- Stirring: Every 15 minutes
- Tin size: 23 x 13 x 5cm (9 x 5 x 2 inch)
- Setting time: Around 5 hours, although overnight is ideal
- Yield: About 35 bite-sized pieces
- Texture: Smooth and creamy rather than traditional crumbly fudge
- Best for: Make-ahead treats, Christmas fudge and homemade edible gifts
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Chocolate - We use milk chocolate for our basic slow cooker fudge recipe. Surprisingly, cheap supermarket own-brand milk chocolate has given us the most reliable results. Make sure you weigh the chocolate rather than relying on a certain number of bars, as bar sizes can vary.
- Condensed milk - You need sweetened condensed milk for this recipe. Do not use evaporated milk, as it is much thinner and the fudge will not set in the same way.
- Vanilla extract - This is optional, but it gives the chocolate fudge a little extra flavour. Use vanilla extract rather than vanilla essence if possible.
How to Make Slow Cooker Fudge
- Add everything to the slow cooker. Break the chocolate into pieces and add it to the slow cooker with the condensed milk and optional vanilla extract.
- Stir the mixture: Set the slow cooker to LOW and leave the lid OFF. Stir the mixture every 15 minutes.
- Look for the first skin. As the chocolate melts, the mixture will gradually become smooth, thick and glossy. After a while, a thin skin or crust will form over the top.
Stir this really well into the fudge mixture and continue cooking. - Wait for the second skin. Once a second skin has formed, stir the mixture again. This is our cue that the fudge is ready.
It takes around 1 hour 30 minutes in our slow cooker, but slow cookers can vary, so use the appearance of the fudge as your main guide rather than relying entirely on the clock.
- Transfer and chill. Pour the fudge into a baking-paper-lined tin or dish and smooth the top.
For this recipe, we used a 23x13x5cm (9x5x2 inch) baking dish.
Refrigerate for around 5 hours or until completely firm. Overnight is even better if you have the time.
You can use the freezer if you need it to set more quickly, although it will become very firm and may need to sit for a little while before cutting.
How Do You Know When Slow Cooker Fudge Is Ready?
This is one of the biggest questions people have when making fudge in a slow cooker.
Don't worry if it doesn't look perfect immediately. The chocolate needs time to melt gently into the condensed milk.
As it cooks, look for a mixture that is:
- Completely melted.
- Thick and smooth.
- Glossy rather than watery.
- Beginning to form a thin skin on the surface.
With our method, we stir through the first skin and continue cooking until a second skin forms. Once that second skin is stirred through, the fudge is ready to transfer to the tin.
Every slow cooker heats a little differently, so yours might be slightly quicker or slower than ours.
Is Slow Cooker Fudge the Same as Traditional Fudge?
Not quite. Traditional fudge is generally made by boiling sugar, butter and milk or cream to a specific temperature. That is what creates the classic crumbly sweet-shop texture.
A slow cooker doesn't reach the temperature needed for that style of fudge.
This recipe is instead a chocolate and condensed milk fudge. It has a smooth, creamy texture and is much simpler to make because you don't need a sugar thermometer or any boiling sugar.
If you want an easy homemade fudge rather than traditional confectionery fudge, this method is ideal.
What Chocolate Should I Use for Slow Cooker Fudge?
Milk chocolate, dark chocolate and white chocolate can all be used for slow cooker fudge, but they don't behave in exactly the same way because their cocoa and fat contents differ.
For this tested recipe, we use 500g of milk chocolate with one 397g tin of condensed milk.
We actually find that inexpensive supermarket own-brand chocolate works best.
I wouldn't recommend cooking chocolate for this particular recipe, as we have found that its different fat and cocoa content can leave the fudge oily.
Can I Use White Chocolate?
Yes, but you will need more chocolate.
For white chocolate fudge, use 600g white chocolate rather than 500g, with the same amount of condensed milk. White chocolate has a different cocoa solid content, so the additional chocolate helps the fudge to set.
Slow Cooker Fudge Variations
Once you have the basic slow cooker fudge recipe, there are so many ways to change it.
Chocolate bar fudge - Chop up your favourite chocolate bar and scatter it over the top before the fudge sets. Kinder Bueno is one of our favourites.
Nutty fudge - Stir through chopped almonds, hazelnuts, pecans or another favourite nut after cooking.
Rum and raisin - Add raisins and a very small splash of rum for a more grown-up festive fudge.
Chocolate orange - Add a little orange flavouring or top the fudge with pieces of chocolate orange.
Peppermint fudge - Add a little peppermint extract and decorate with crushed candy canes for Christmas.
Festive fudge - Add Christmas sprinkles or chopped festive chocolates to make an easy batch of Christmas fudge.
Whatever you add, avoid adding large amounts of wet ingredients because too much extra liquid can prevent the fudge from setting properly.
Adding Alcohol to Slow Cooker Fudge
Boozy fudge makes a lovely homemade Christmas gift, but alcohol needs to be added carefully.
Extra liquid can soften condensed milk fudge and make it harder to set, so start with a very small amount the first time you make it.
Rum, brandy, amaretto, Irish cream and salted caramel liqueur all work well with chocolate.
I would rather start cautiously and add a little more the next time than pour in too much and end up with fudge that won't set.
Troubleshooting Guide
Slow cooker fudge is fairly forgiving, but getting the ratio of chocolate to condensed milk right is important.
Most problems are caused by too much additional liquid, not enough chocolate, condensation or simply not allowing enough chilling time. Before assuming your batch has gone wrong, check the guide below - in many cases it can still be rescued.
| Problem | Likely cause | Fix |
|---|---|---|
| My fudge won't set | There may not be enough chocolate, or too much additional liquid may have been added. | Chill it overnight first. If it is still very soft, return it to the slow cooker, gently remelt it and add a little more chocolate. |
| My fudge is still runny after 90 minutes | Slow cookers vary considerably in temperature, so yours may simply need longer. | Keep cooking on LOW with the lid off, stirring and checking every 10-15 minutes. Look for the mixture to become thick, smooth and glossy and use the second skin as your guide rather than relying only on the cooking time. |
| My fudge looks oily or separated | The chocolate may have become too hot or the brand used may have a different fat content. | Take it off the heat and stir it really well until the mixture becomes smooth again. If necessary, allow it to cool for a couple of minutes before stirring again. |
| A skin has formed | This is normal with our method. | Stir the first skin back into the mixture and continue cooking. Once the second skin forms, stir again and transfer the fudge to the tin. |
| Water has got into my fudge | Condensation or moisture can cause chocolate to seize. | Keep the slow cooker lid off and make sure spoons and utensils are dry. |
| The fudge is too hard to cut | It may be very cold, particularly if it has been in the freezer. | Leave it at room temperature briefly, then cut with a sharp knife. A knife warmed in hot water and thoroughly dried can also give neater edges. |
How Long Does Slow Cooker Fudge Take to Set?
Allow around 5 hours in the fridge, although overnight is best.
I nearly always prefer giving fudge plenty of chilling time rather than trying to rush it, especially if I am making it as a gift and want really clean little squares. As tempting as it is to want to eat it quickly, give it time.
If you need it sooner, you can put it in the freezer. Just remember that frozen fudge becomes extremely firm, so let it soften a little before trying to slice it.
The depth of the fudge will also affect setting time. Fudge in a shallow dish generally sets faster than a very deep slab.
How to Cut Fudge Neatly
For neat gift-worthy squares, make sure the fudge is completely chilled first.
Use a large, sharp knife. If necessary, dip the blade into hot water, wipe it completely dry, then cut through the fudge. Clean the knife between cuts if you want especially tidy edges.
You can cut this batch into around 35 small pieces, although there is no reason you can't make the pieces larger or smaller.
For gifts, I prefer smaller bite-sized squares because you can fit a good selection into a little box without it becoming too much.
How to Store Slow Cooker Fudge
Store the fudge in an airtight container in the refrigerator for up to 3 weeks.
If you are stacking pieces, put baking paper between the layers to stop them sticking together.
You can also freeze slow cooker fudge for up to 3 months. Put the pieces into a freezer-safe container with baking paper between the layers.
Allow frozen fudge to thaw before serving.
How to Give Homemade Fudge as a Gift
Slow cooker fudge is such an easy homemade edible gift, particularly at Christmas when there already seems to be a never-ending list of people I want to give a little something to.
Once the fudge has completely set, cut it into small squares and pack it into:
- A small cardboard treat box lined with baking paper.
- Cellophane gift bags tied with ribbon.
- A reusable jar.
- A homemade Christmas treat hamper.
If you are stacking the fudge, separate the layers with baking paper, or some pretty Christmas wax paper.
Keep it refrigerated for as long as possible before gifting and add a little note telling the recipient to store it in the fridge.
For the best presentation, I would make gift fudge a few days before you plan to give it rather than waiting until the last minute.
You could make a whole homemade chocolate gift box by adding some hot chocolate spoons, 3 ingredient gingerbread truffles or chocolate popcorn too.
Serving Suggestions
These little fudge squares are perfect served straight from the fridge with coffee or something warm and chocolatey. For a really cosy combination, serve them with our slow cooker hot chocolate or cinnamon mocha.
At Christmas, I like adding them to a dessert or movie-night board with fruit, nuts, popcorn and other festive treats. For adults, they are also lovely alongside a mug of Baileys hot chocolate.
Dannii's Top Tips
- Keep the lid off while the fudge cooks. This is how we have tested the recipe and it prevents condensation dripping into the chocolate.
- Stir every 15 minutes so the chocolate melts evenly and doesn't catch.
- Make sure you use condensed milk, not evaporated milk.
- Weigh the chocolate rather than counting bars, as chocolate bar sizes vary.
- Use 500g milk chocolate for this tested recipe.
- If using white chocolate, increase it to 600g.
- Cheap supermarket own-brand chocolate works surprisingly well for this fudge.
- Avoid adding too much alcohol or other liquid, as it can prevent the fudge setting.
- Don't overload the mixture with stir-ins. Add them after cooking before transferring the fudge to the tin.
- Give the fudge plenty of time to set. Overnight in the fridge is ideal.
- If stacking fudge for storage or gifting, put baking paper between the layers.
- For neat squares, use a sharp knife and clean the blade between cuts.
Frequently Asked Questions
For this recipe, no. We make our slow cooker fudge on LOW with the lid off.
Keeping the lid off also means condensation can't drip back into the chocolate mixture.
No. They are different products and evaporated milk is much thinner.
You need sweetened condensed milk for this slow cooker fudge recipe.
The most common causes are not using enough chocolate or adding too much extra liquid.
First, give it longer to chill - preferably overnight.
Also check that you used the full 500g of milk chocolate and condensed milk rather than evaporated milk.
If it still hasn't set, gently remelt it and add some additional chocolate.
You don't need to leave it at room temperature until completely cold. Once it has been transferred to the lined tin, allow any intense initial heat to subside and then refrigerate it until completely firm. It will need around 5 hours, although I prefer leaving it overnight.
Yes. Freeze it in an airtight freezer-safe container for up to 3 months, preferably with baking paper between the layers.
Let it thaw before eating or cutting.
You can store this slow cooker fudge in an airtight container in the fridge for up to 3 weeks. For gifting, however, I prefer making it just a few days before I need it so it looks and tastes at its best. Keep it refrigerated until you are ready to package it.
Yes. If you are searching for crockpot fudge, you can use this same method.
Slow cooker is simply the wording we use most often here in the UK.
More Chocolate Recipes
If you've tried this slow cooker fudge recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Slow Cooker Chocolate Fudge
Recipe Video
Ingredients
- 500 g (1 lb) of Chocolate - milk
- 397 g (1 ⅓ cups) of Condensed milk
- 1 teaspoon of Vanilla extract - optional
Instructions
- Add everything to the slow cooker. Break the chocolate into pieces and add it to the slow cooker with the condensed milk and optional vanilla extract.
- Stir the mixture: Set the slow cooker to LOW and leave the lid OFF. Stir the mixture every 15 minutes.
- Look for the first skin. As the chocolate melts, the mixture will gradually become smooth, thick and glossy. After a while, a thin skin or crust will form over the top.Stir this really well into the fudge mixture and continue cooking.
- Wait for the second skin. Once a second skin has formed, stir the mixture again. This is our cue that the fudge is ready.It takes around 1 hour 30 minutes in our slow cooker, but slow cookers can vary, so use the appearance of the fudge as your main guide rather than relying entirely on the clock.
- Transfer and chill. Pour the fudge into a baking-paper-lined tin or dish and smooth the top.Refrigerate for around 5 hours or until completely firm. Overnight is even better if you have the time.
Recipe Notes
- Make sure you use condensed milk rather than evaporated milk.
- We have tested this with the slow cooker lid off.
- Stir every 15 minutes for the best texture.
- Weigh the chocolate carefully - reduced bar sizes can result in using less chocolate than you realise.
- For white chocolate fudge, use 600g chocolate instead of 500g.
- If adding alcohol, begin with a very small amount as additional liquid can prevent the fudge setting.
- Put baking paper between layers of fudge when storing.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
scott sproat says
why the metric system? i cant tell how much of anything to put in the crock pot.
Dannii says
We use metric because we are in the UK, and that is what we us. However, in the recipe card (above the ingredients) there is a button that you can use and it converts everything for you. There are also lots of helpful conversion charts on Google.
Jacqui says
So easy , I mistakenly opened a tin of the caramelised condensed milk but worked just the same , added sea salt and raisins and one third if the chocolate was dark chocolate as opposed to all milk
Result was very happy family y
Dannii says
That sounds delicious! So glad you all enjoyed it.
Janet Mcclelland says
Excellent made this with many flavours, now going to try choose nuts and rasins
Dannii says
ooh good choice!
Lauren says
This is such a great idea for making a big batch of fudge for a party or to divvy up into treat baskets as a gift. Can't wait to try.
Kelly Anthony says
This easy slow cooker chocolate fudge will make the perfect gifts for any holiday. My girls' teachers will love getting these special little treats.
Morgan says
I love the idea of making fudge in the slow cooker. Great for big batches and so hands-off.
pam says
I had absolutely no idea you could make fudge in a slow cooker! Pinning this to my slow cooker Pinterest board now.
Danielle says
This is one of the best fudge recipes I've seen this year - the closeups made my mouth water!
Jere Cassidy says
I had no idea you can make fudge in a slow cooker. This is a must-try recipe.
Pam Greer says
I had no idea you could make fudge in the slow cooker! So easy and the best fudge!
Chris Collins says
Never thought of making chocolate fudge in the slow cooker! It was truly delicious!