Crock Pot Fudge

By srumbel

Let's make some great fudge that's so easy even a child could do it. This crock pot fudge recipe is just what you need for the holidays.
from 101cookingfortwo.com

Ingredients

• 14 oz sweetened condensed milk
• 24 oz semi-sweet chocolate chips see notes to use butterscotch
• 1 teaspoon vanilla extract
• 3/4 cup chopped walnuts optional

Details

Preparation time 2mins
Cooking time 120mins

Preparation

Step 1

Start with a smaller crock pot. I used a 3.5 quart cooker. Give it a heavy spray of PAM.
Combine one 14 oz can sweetened condensed milk, two 12 oz bags semisweet chocolate chips and one teaspoon vanilla. You can substitute one 12 oz butterscotch chips for one of the chocolate chips bags but see the recipe note about the butterscotch chips first, please. Cook in the crock pot for 2 hours with the cover OFF. Stir halfway through.
Remember TOP OFF and on low.
Prep an 8 by 8 pan with crossing sheets of parchment paper. Also butter corners well to prevent sticking. I like to just a touch of butter under the parchment paper to hold it in place.
When the fudge combines easily, mix in 3/4 cup of chopped walnuts if you wish.
Pour into the prepared pan and smooth. You can add other toppings at this time. Refrigerate until firm (at least 2 hours).
Remove from pan and cut into servings.
Store in an airtight container. It should be good at room temperature for at least a week. Refrigerated for 2-3 weeks or frozen for up to 3 months.

Recipe Notes

I prefer to substitute a 12 oz bag of butterscotch chips for an equal amount of chocolate chips. I just like the fudge better. But the butterscotch doesn't melt quite like the chocolate chips. It likes to maintain it shapes even when melted.

The answer is fairly simple, stir well several times and at the end stir aggressively and mush any remaining chips against the side to make it combine with the chocolate. Not hard but just be aware of it.

Servings 36