Think Dove Chocolate’s Sea Salt Caramel Chocolate when you think of this Slow Cooker Fudge! That was our inspiration! We love those little bites of heaven so much and thought “hey, this needs to be in our fudge!” and we made it happen….all in our crockpot!
Making fudge in a slow cooker is just about the biggest game changer in the kitchen this year! Seriously, I can do about 12 other things while the crock pot does its thing and then it is a simple pour and go type recipe.
Plus, there are so many variations you can make that this can be a “go to” recipe this year for the holidays (you don’t have to wait. I didn’t!) and beyond! This is a must make, anytime of the year.
👩🍳 Why This Recipe Works
Simple Ingredients – Here is a simple ingredient fudge recipe that makes it easy to whip up when you get a sweet tooth. The sea salt and caramel flavor is incredible.
Easy Cooking – The slow cooker heats the fudge low and slow, and you can tackle other cooking in the kitchen. Or, walk away and come back to finish the recipe when you are ready.
Versatile Ingredients – Change up mix-in ingredients. Think about adding chopped candy bars, mini chocolate chips, mini marshmallows, etc.
🍫 Ingredients
- Milk Chocolate Chips
- Heavy Whipping Cream
- Caramel
- Vanilla
- Sea Salt
Quick read: 20+ Sugars and How to Use Them
🧂 Instructions
Get ready for one of the easiest and yet rewarding recipes on Savor and Savvy! I’m so excited to share it with you!
Step One: Use a small 1.5-2qt slow cooker, pour in the 2½ cups of chocolate chips, heavy whipping cream and vanilla. Stir and turn on high for one hour. Stir at the halfway point to make sure nothing is burning.
Step Two: Line a pan with foil or parchment to pour the chocolate mixture into when done. You can use anything from 8×8 pan for a thin fudge to a 3×8 for thicker. It is all up to you.
Step Three: Pour the fudge into the foil/parchment lined pan and allow it to harden. Put a little dollop of caramel (half of a teaspoon) 4-6 times on top of the fudge and swirl with a fork or skewer. Sprinkle sea salt on top.
Step Four: Put in the refrigerator to harden for a couple hours.
Cut into bite size pieces and serve or prepare for gift giving.
Note: We loved the caramel so much that we added a little bit more after it had cooled. That was SO delicious!
📌 Variations
You can make this so many different ways! This is not the time to limit your imagination!
- Use peanut butter chips to make a peanut butter fudge
- Use peanut butter chips and swirl in chocolate at the end
- Use espresso chips for a coffee lovers version
- Consider using white chocolate chips and stir in Craisins
- Make the chocolate version as it is and pour HALF of the chocolate in the pan, layer with crushed cookies and then put the remaining HALF of the chocolate in the pan.
You get the idea here. This fudge has no limits at all.
🎁 Gift Giving
I love to give treats as gifts for the holidays and tend to do this for my husband’s office. Martha Stewart has several different versions of ways to wrap up your fudge for gift giving! Check it out here!
You can find everything she is presenting at your local Michaels / Joanns / Hobby Lobby in the candy making aisle or you can buy them on Amazon.
Also, check to see if you have a local candy store in your area.
🥄 Recipe FAQs
Easy enough! It comes away from the sides of the slow cooker with ease. Look at the photo where I plopped it from the slow cooker to the foil lined pan. That came out in one glop and it was perfect!
Nothing stuck to the slow cooker at all. It was ready! That is also why I suggest checking it every 15 minutes or so.
You can keep this for up to three weeks in the refrigerator. Because the sugar stabilizes the dairy, it is considered safe to keep this on the counter for 1-3 weeks. If you feel more comfortable, place in a container in the refrigerator with all pieces being separated by wax paper.
If you want an easy cleanup, go right ahead and use a liner. This will allow you to lift up the liner and remove from the slow cooker with no mess at all.
You do not have to store fudge in the refrigerator. If you store your fudge in the fridge, it will last a few more days compared to storing at room temperature. The one thing with fudge, is it will dry out a bit as it gets old. Layer the fudge pieces between wax paper to separate it from any extra moisture.
Your fudge can be frozen. Just place it in a freezer container or bag, and freeze for 3-4 months. The key is to keep the moisture away from the fudge as much as possible to first wrap the fudge in wax paper and then wrap again in Saran, Press N Seal or Foil to protect it. Follow up by placing in a freezer safe bag or container that has a good seal. When you want some fudge, slice and thaw on the counter.
More Easy Desserts
Slow Cooker Sea Salt Caramel Fudge
Equipment
- Slow Cooker
Ingredients
- 2 ½ cups Milk Chocolate Chips
- ¼ cup Heavy Whipping Cream
- ½ cup Caramel
- 1 tsp Vanilla
- Sea Salt
Instructions
- Pour 2½ cups of chocolate chips, heavy whipping cream and vanilla in to a small slow cooker. Stir and turn on high for one hour. Stir at the halfway point to make sure nothing is burning.
- Line a pan with foil or parchment to pour the chocolate mixture into when done. You can use anything from 8×8 for a thin fudge to a 3×8 for a thicker version. It is all up to you.
- Pour chocolate fudge into the foil/parchment lined pan and allow it to harden. Spread some caramel on top and swirl with a fork or skewer. Sprinkle sea salt on top of that.
- Put in the refrigerator to harden for a couple of hours.
- Cut into bite size pieces and serve or prepare for gift giving.
Notes
- Use peanut butter chips to make a peanut butter fudge
- Or you can use peanut butter chips and swirl in chocolate at the end
- Use espresso chips for a coffee lovers version
- Consider using white chocolate chips and stir in Craisins
- Make the chocolate version as it is and pour HALF of the chocolate in the pan, layer with crushed cookies and then put the remaining HALF of the chocolate in the pan.
Nutrition
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