You may be wondering why anyone would make fudge in a slow cooker. After all, it’s an easy enough treat to make on the stove or in the microwave. I actually wondered the same thing but wanted to see what the hype was all about. Well, I will now ONLY make fudge in my slow cooker. Maybe it is the temp that the ingredients melt at or just some slow cooker magic, but the final result is the yummiest fudge ever with a consistency you juts can’t get from the microwave. Try it out and let me know what you think!!!
Marshmallow & Peanut Butter Slow Cooker Fudge
1 14-ounce can sweetened condensed milk
3 cups chocolate chips (I had best results with Ghirardelli chips!!!)
1 Tablespoon butter
1 cup peanut butter chips
1 cup mini marshmallows (feel free to add a bit more)
Place first three ingredients in the slow cooker on low. Stir every 10 minutes to avoid burning and do NOT put the lid on. After 45 mins it should be all melted and thick. Turn off the heat. Stir in marshmallows and peanut butter chips. Pour into an 8×8 pan lined with nonstick foil and let chill in fridge a few hours-loosely covered. Cut into squares and enjoy! Keep wrapped in fridge.
This sounds wonderful and easy, however I don’t care for peanut butter, if I leave out the chips do I need to compensate that measurement with something else?
no, should be fine 🙂
linda wolanin says
I notice in your directions you say put all ingredients in crock pot, then further down you say to add the marshmallows and peanut butter chips later. This is a little confusing. So i am actually not putting all ingredients in the pot? Leave off the marshmallows and peanut butter chips?
Right-sorry for confusion-I corrected it-thanks!
I would like to just make peanut butter fudge what kind of measuring changes have to be made
barbara benvin says
love the quick and easy recipes…especially good for holidays!
Fredda Shutes says
Do you have a recipe for fudge using stevia instead of sugar?