Milk Chocolate Raspberry Fudge
  • 1 14-ounce can sweetened condensed milk
  • 3 cups milk chocolate chips (I had best results with Ghirardelli chips!!!)
  • 1 Tablespoon butter
  • ¼ cup jam, room temp
  1. Place first 3 ingredients in the slow cooker on low.
  2. Stir every 10 minutes to avoid burning and do NOT put the lid on.
  3. After 40 mins it should be all melted and thick.
  4. Turn off the heat.
  5. Pour into a 9×11 pan lined with nonstick foil.
  6. Drop jam by teaspoons on top and swirl through the fudge.
  7. Let chill in fridge a few hours-loosely covered.
  8. Cut into squares and enjoy!
  9. Keep wrapped in fridge.
Recipe by Hugs and Cookies XOXO at