Slow cooker fudge
The slow cooker gently melts everything together, giving fantastic, velvety results. No more worrying about boiling sugar to the right temperature!
Ingredients
- 100²µ/3½´Ç³ú double cream
- 1 tsp vanilla extract
- 75g/2¾oz soft light brown sugar or light muscovado sugar
- 320g/11½oz caramel-flavoured chocolate, broken into squares
Method
Pour the cream into the slow cooker pot and stir through the vanilla extract and sugar. Scatter the chocolate pieces on top (avoid the edges of the slow cooker) and do not stir.
Cover and cook on low for 25–30 minutes, or until the chocolate has melted. Meanwhile, line the base and sides of a 900g/2lb loaf tin with baking paper or a paper loaf tin liner.
Remove the pot from the slow cooker and stir the mixture vigorously with a wooden spoon or silicone spatula until smooth and creamy. Pour into the prepared tin and smooth the surface. Leave to cool for 20 minutes, then cover the tin with a piece of kitchen paper, cling film or foil and place in the fridge to set for several hours or overnight.
Turn the set fudge out onto a board. Peel off and discard the paper. Cut the fudge into 24 small squares with a sharp knife. Place in a lidded container, layering with more baking paper so the pieces don’t stick together. The fudge will last for several days if kept in the fridge.
Recipe Tips
This recipe uses caramel-flavoured chocolate, sometimes called golden caramel chocolate, blonde or gold chocolate. If your chocolate weighs up to 345g, it will still work perfectly, so feel free to add the additional amount. You can also make the fudge with plain white chocolate, but it won’t have such a fudgy flavour. Don’t use milk chocolate filled with caramel, as it won’t give the same results.
Light soft brown muscovado sugar will give a slightly richer flavour to the fudge. Make sure you use vanilla extract, not vanilla essence, for best results.
Using a loaf tin to make the fudge will give you the right-sized pieces. A 900g/2lb loaf tin will have dimensions roughly 20cm/8in long, 10cm/4in wide and 7cm/2¾in high.