We are a household that has a sweet tooth and this super simple 3 ingredient slow cooker kinder fudge recipe ticks all the boxes and takes less than an hour to make. I discovered slow cooker fudge recipes last year and although some have worked out great like this biscoff slow cooker fudge recipe I have shared in the past, others have not faired so well.
When you think about fudge recipes, you are probably expecting it to be complicated and time-consuming but it is not. It is so easy to make, if I can do it, then you can do it!
There are plans to make some fudge recipes in the run-up for Christmas too as a little inspiration for making the perfect homemade gift for loved ones. I am hoping to create a mini box of mixed flavour fudge to treat those close to us. When these have been tried and tested, I will make sure I share these on the blog for you to try out yourself. You can’t beat some gorgeous sweet treats, they make a great gift!
With this recipe, I use kinder bars and just cheap white chocolate from our supermarket and it still comes out as the perfect consistency. If you know any Kinder Bueno fans, you could switch out the Kinder bars for Bueno, though I would just crush the Kinder Bueno pieces before popping them in the slow cooker.
Whilst that is cooking, line a square baking tin with parchment paper.
Pour the mixture into the tin and gently tap to spread evenly.
Top with any leftover Kinder chocolate you have (this can be left off).
Leave to cool on a wire rack.
Pop in the fridge for 12 hours or overnight.
Cut into 36 bite size pieces and enjoy
How do I know when my slow cooker fudge recipe is cooked?
When you have heated the ingredients together and it has cooked for its time, you will find the fudge mixture will almost move together and slide out of the slow cooker. This is the perfect consistency. If it is starting to look a little grainy, it is overcooking, so turn the heat down to low heat.
Can I use a crock pot to cook slow cooker fudge?
They are the same thing, so both will work perfectly.
Can you microwave fudge?
If you don’t have a slow cooker or crockpot, you can make your fudge in the microwave. You simply use the same ingredients in the recipe below however you heat it in short bursts in the microwave, stirring in intervals.
I am a fan of the slow cooker, just as I can dump it all in and stir on the go.
What equipment do I need to make slow cooker fudge?
There is no specialist equipment needed to make this easy recipe and it uses things that many of us have already.
Slow cooker
Spatula
Square tin
Wooden spoon
Parchment paper
Weighing scales
Cooling rack
A sharp knife
Regardless of the flavour of fudge you are making, this is all the equipment you are going to need. Trust me, once you make it the first time, you will be making it again!
How long does slow cooker fudge keep?
Once you have made your fudge and it has been cut, make sure you store it in an airtight container, best kept in the fridge. When stored correctly, fudge will be good for 2-3 weeks.
We have never been able to check that though as it has not lasted that long!
This slow cooker recipe shows that you can make easy fudge at home and the end result is just as good, if not better, than that you can get in the store. The options out there for fudge flavours are endless, you can use milk chocolate, dark chocolate and a whole host of flavours such as peanut butter, fruit and coconut! I have found that the slow cooker chocolate fudge recipe works the best, but you can just adapt the recipes to suit your need.
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
By cooling the fudge prior to agitation (like in the recipes included in this article), on the other hand, you'll get much smaller, finer sugar crystals and a finished fudge with a smooth, creamy texture. Cool the mixture until it reads 120° F on the thermometer—no stirring. This can take 1 to 1/2 hours.
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.
OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).
For perfect fudge, the syrup should form a soft ball that can be picked up, but easily flattened. If the syrup is undercooked, drops of syrup will sink to the bottom of the glass in threads or simply dissolve. If the syrup is overcooked, the ball will be hard and difficult to flatten with your fingers.
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.
Good use of failed fudge: fudge that is too hard, too soft, too runny, too sugary, too chewy, etc. Proportions are as follows: for every 2 cups (roughly 1 pound yield) of any failed fudge that is not runny, you'll need 1 egg, ½ cup all-purpose flour, and ½ cup milk. If fudge is soupy, halve the milk (to ¼ cup).
You can go old-school and use the soft ball test. Using a metal spoon, drizzle a little fudge in a cup of ice water. If it forms a soft, pliable ball, then it's done. Another hint that your fudge is almost ready is that it will go from a mix of larger and smaller bubbles to just the smaller, tighter bubbles.
If your fudge has a texture like soft toffee, it could be due to overcooking, using too much sugar or butter, or not cooking it to the right temperature.
If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).
Overcooked fudge, which goes beyond 239 F, evaporates the water, which isn't what you want. It also matters how you treat the fudge after it's cooked. Avoid too much stirring while you are heating the fudge since this agitates the sugar and causes it to clump into sugar crystals again.
If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).
The ratio of chocolate to condensed milk needs to be just right, otherwise you might end up with fudge that is too soft or too hard. Do not freeze the fudge to set it. Best way is to just be patient for a couple hours and set it in the fridge. If your fudge hasn't set, then you've gone wrong somewhere else.
The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.
Introduction: My name is Lakeisha Bayer VM, I am a brainy, kind, enchanting, healthy, lovely, clean, witty person who loves writing and wants to share my knowledge and understanding with you.
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