• 2-1/2 c. Chocolate Chips (I use dark chocolate)
  • 1/2 c. coconut milk (canned, not in a carton)
  • 1/4 c. honey
  • Dash of sea salt
  • 1 tsp. pure vanilla extract

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Fudge is perfect for the slow cooker, because it doesn’t scorch or burn. Slow Cooker Fudge is very rich and meant to be eaten on occasion as a treat! By using these ingredients it is much healthier than many other fudge recipes!

  1. Combine chocolate chips, coconut milk, honey and salt, stir to mix.
  2. Cover. Cook on Low for 2 hours without stirring. (It’s important that lid remain on during these 2 hours.)
  3. After 2 hours, turn the crock pot off, uncover, add vanilla and stir to mix ingredients.
  4. Allow to cool in uncovered crock pot, until fudge has reached room temperature…approximately 4 hours.
  5. Using a large spoon, stir vigorously for 5-10 minutes until it loses some of the gloss.
  6. Lightly spray a 1 quart casserole dish with non-stick cooking spray. Pour fudge into dish, cover and refrigerate 4 hours or until firm.
  7. Cut into 30 pieces.

Note: Canned coconut milk can be found in the Asian or organic sections of most grocery stores.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Fudge - Nutrition

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