Slow Cooker Fudge

By srumbel

So eat up - and enjoy!!! It's rich, so a small piece will be enough to tickle your taste buds.
from thebetterbaker.com

Ingredients

• 2-1/2 c. chocolate chips, (I used mostly dark chocolate chips because of their health benefits. A bag of dark chips contains 2 cups - I added 1/2 c. semi-sweet - use your favorite kind)
• 1/2 cup coconut milk, (canned)
• 1/4 c. honey, maple syrup or coconut sugar
• dash of sea salt
• 3 Tb. coconut oil
• 1 tsp. vanilla (or peppermint) extract
• 1/2 - 3/4 c. crushed nuts (we prefer pecans), optional

Preparation

Step 1

Lightly grease an 8" X 8" square pan; set aside.

Add chocolate chips, coconut milk, honey, salt, and coconut oil to slow cooker; stir to combine, being sure to scrape the edges so everything's in the middle of the pot. Cover and cook on low 2 hours without stirring. Please DO NOT remove the lid during cooking - very important.

After 2 hours, turn the slow cooker off, uncover, and add vanilla. Do not stir fudge mixture at this point. Allow to cool to room temperature.

Once cooled, using a large (wooden) spoon, stir vigorously for 5-10 minutes until it loses some of the gloss. Stir in nuts if using.

Pour fudge into pan, cover and refrigerate 4 hours or until firm. Cut into small pieces to serve.