1. Layer in Slow Cooker
Place chocolate chips, sweetened condensed milk, and butter in the slow cooker.
Do not stir.
2. Cook Low & Slow
Cover and cook on LOW for 2–3 hours, until butter is melted and edges are bubbly.
Do not lift the lid early—steam helps melt everything evenly.
3. Finish & Cool
Remove lid; stir in vanilla extract until smooth and glossy.
Let cool 15–20 minutes before serving (it thickens as it cools).
For warm fudge: Serve immediately over ice cream.
For thicker fudge: Cool completely—it will firm up like soft fudge.
Serving Suggestions
🍦 Classic: Over vanilla, chocolate, or strawberry ice cream
🥧 Dessert upgrade: Drizzled over brownies, banana bread, or apple slices
☕ Cozy twist: Swirled into hot milk for instant hot chocolate
🎁 Gifting: Pour into jars, cool, and tie with ribbon (keeps 2 weeks at room temp!)
Make-Ahead & Storage Tips
Room temp: Store in airtight jar up to 2 weeks (stir before using).
Fridge: Keeps up to 1 month—gently rewarm in microwave or stovetop.
Freeze: Freeze up to 3 months—thaw in fridge and stir.
Frequently Asked Questions
Q: Gluten-free?
A: Yes! Most chocolate chips and sweetened condensed milk are GF (check labels—Eagle Brand and Hershey’s are typically safe).
Q: Can I use dark or milk chocolate?
Read more on the next page
