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This recipe has been so highly requested in the recent months and years, and I will always help give top tips on how to convert a recipe into the slow cooker – but this is finally a dedicated post just for this. <\/p>\n
We are so highly into the Easter baking season this year and I am LOVING all of your posts baking my recipes this year. There are so many people prepping ahead for Easter as it’s still a few weeks away when this recipe is being posted, and I love that. <\/p>\n
The variety of easter recipes is basically endless which I have mentioned before… my Easter chocolate tart<\/a> from last week has been a hit as I tried to make it new and different to my previous tarts, my carrot cake muffins<\/a> are going down a storm, and my classic mini egg NYC Cookies<\/a> are ridiculously popular as ever – I can’t blame you all though, these cookies are just the best thing on the planet. <\/p>\n When it comes to fudge, and the easter theme, I have a few recipes already going that I adore. My mini egg fudge<\/a>, my easter fudge<\/a>, and even my vanilla fudge<\/a> is super popular at the moment and I am here for it.<\/p>\n There are so many ideas and flavours you could go down, and this recipe was meant to be a super easy fudge recipe that you can adapt and change to what flavours you want, but I am using Easter as a base because of when I am posting the recipe. You can of course use it any time of year. <\/p>\n Condensed milk fudge is what I would call ‘cheats fudge’ because it’s not technically fudge. It’s a super easy way to make a fudge like treat, and I adore this type of ‘fudge’ but I know some of you in the world don’t like it at all. My vanilla fudge<\/a> and my cookies and cream fudge<\/a> are more classic fudge and if you are after that, the slow cooker isn’t the one for those – you need to stick to those recipes as the temperature is super important.<\/p>\n However, when it comes to the condensed milk type fudge recipes like this one, they are super easy. I have so many endless varieties on my blog and in my books already that you are spoilt for choice, and it shows how easy they are to swap up and change.<\/p>\n There are a few rules to roughly stick to to make sure they set. For a basic ‘two ingredient’ fudge, you need to use:<\/p>\n The condensed milk type fudges work similarly like ganache and the cocoa content of the chocolate is always important. When I make these fudges I use a basic baking chocolate or supermarket own confectionary chocolate (the cheapest you can find) and I avoid brands of chocolate. Sometimes, brands such as cadburys (and bournville) have a super low cocoa content and added ingredients which can cause problems with the set. <\/p>\n So slow cooker fudge is not a new thing, it’s been around for a long time. I have posted recipes before and people have asked how to covert it to being made in the slow cooker, and I have given the advice here and there, and even in my book… but I thought it was high time I just made a dedicated post just for it. <\/p>\n I start by adding the chocolate I am using, in this instance it’s milk chocolate, and add it broken up into the slow cooker with the condensed milk and stir it together slightly. On low, you ‘cook’ the fudge for two hours, stirring every 15minutes or so to prevent the fudge from sticking or burning. <\/p>\n Once the two hours is up, and the fudge is lovely and smooth, you can add the easter chocolates. If you add them straight away, they will melt slightly, but I don’t mind. You can just pour the fudge straight into a tin and then just add easter chocolates on top. <\/p>\n When I make slow cooker fudge, the slow cooker portion of the recipe takes about 2 hours to achieve, and then the fudge still needs to set after. All in all, I would say it takes 4+ hours in total – but it’s worth it. Yes, using the microwave or pan is quicker, but lots of you love the slow cooker method as it helps prevent splitting and it’s so easy. <\/p>\n So because I wanted to make this an easter theme, I added in some easter chocolates. You can use any flavour easter chocolate, even softer centred ones (but they can ooze everywhere once cut open), but I use a mix of mini eggs, smartie eggs, milky bar eggs, terry’s chocolate orange eggs and all sorts. I like to make up a bowl of chocolates and just tip some in so it’s nice and random. <\/p>\n You can set the fudge in a tin – I typically use a 9×9″ square tin<\/a> or a 7×11″ brownie tin<\/a> because I like the depth of fudge it makes, but you can also use a 8″ square tin<\/a> for a deeper fudge. Making sure that the tin is lined, I tape the fudge into the tin and press it down firmly, and then sprinkle some extra choccies on top. I set this in the fridge or freezer depending on when I need it, but if you do freeze it, it’s super hard to cut as it will be SOLID. <\/p>\n![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2025\/03\/SlowCookerEasterFudge1-2-534x800.jpg\")
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<\/p>\nEaster Fudge<\/h3>\n
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<\/p>\nCondensed milk fudge<\/h3>\n
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<\/p>\nSlow cooker fudge <\/h3>\n
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<\/p>\nSetting the fudge <\/h3>\n
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<\/p>\nTips & Tricks <\/h3>\n
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<\/div>\n\n\n\t\n\t\tSlow Cooker Easter Fudge!<\/h2>\n\t\t
<\/div>\n\t\tA scrumptious and simple condensed milk chocolate fudge made in the slow cooker, with an easter theme - easy slow cooker easter fudge!<\/span><\/div>\n