(click through for more photos and many many reader reviews)3 cups semi sweet chocolate chips 1 (14-ounce) can sweetened condensed milk1
teaspoon pure vanilla extract1 tablespoon salted buttercooking spray to spray down the crockparchment paper or non-stick foil to line a 9 x 9 baking panThe DirectionsUse a 4-quart slow cooker. If you only have a 6-quart, that's okay, but it will melt faster, so keep an
eye on your chocolate.
Spray the crock well with cooking spray.
(PS, chocolate does do better in a ceramic vs a metal cooking insert; the metal heats up faster than the ceramic/pottery type of pot and it's easier to burn. You can rectify this by putting a pyrex or corning ware into your metal pot and
then the chocolate into it.)
Dump everything into the pot.
Cover, and cook on high for about 1 hour, or on low for about 2 hours.
Stir every 30 minutes.
Once the chocolate has lost it's form and can be stirred into a liquid state, spread it out into a lined 9 x 9 baking pan.
Chill in the refrigerator overnight (or at least 4 hours) before cutting into bite-sized squares.
The Verdict
It's perfect.
I wondered how the consistency would be without marshmallow fluff, but the condensed milk made the same sort of smooth texture with the chocolate as I wanted.
Because the mixture doesn't need to get boiled to a candy-making boiling point, this is a great recipe for kids.
If you'd like to, go ahead and add chopped nuts or candy canes for a peppermint version.
Long Live Fudge!!
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