CROCK POT FUDGE
Let's make some great fudge with this super-easy recipe. Have fun making fudge with your child or just by yourself. This crock pot fudge recipe is just what you need for the holidays.
Provided by Dan Mikesell AKA DrDan
Categories Appetizer
Time 2h2m
Number Of Ingredients 5
Steps:
- Start with a smaller crock pot. But a larger pot will be fine but may cook a bit faster. Give it a heavy spray of PAM.
- Combine one 14 oz can sweetened condensed milk, two 12 oz bags of chips, and 1 teaspoon vanilla. Cook in the crock pot on low for about 2 hours with the lid OFF. Stir halfway through and then check occasionally. I suggest semisweet or dark chocolate for one bag and butterscotch for the second bag. You may use two bags of chocolate if you wish.
- Prep an 8 by 8 or 9 by 9 dish with crossing sheets of parchment paper. Also, butter corners well to prevent sticking. I like to just a touch of butter under the parchment paper to hold it in place.
- When the fudge combines easily, mix in 3/4 to 1 cup of chopped walnuts if you wish.
- Pour into the prepared pan and smooth. You can add other toppings at this time. Refrigerate until firm (at least 2 hours).
- Remove from pan and cut into serving-size pieces.
- Store in an airtight container. It should be good at room temperature for at least a week. Refrigerated for 2-3 weeks or frozen for up to 3 months.
Nutrition Facts : Calories 161 kcal, Carbohydrate 16 g, Protein 2 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 5 mg, Sodium 16 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
SLOW COOKER CHOCOLATE CANDY
Provided by Trisha Yearwood
Time 3h25m
Yield 30 to 40 pieces
Number Of Ingredients 4
Steps:
- Put the peanuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.
SLOW COOKER CHOCOLATE FONDUE
Steps:
- Special equipment: a 6-quart slow cooker
- Heat a 6-quart slow cooker with insert on high until hot.
- Combine the chocolate, cream, milk, vanilla and salt in the hot insert. Cover and cook on high for 30 minutes, then whisk the ingredients together and set on low. Add the bourbon or liqueur if using.
- Serve with fruit, marshmallows or pound cake.
SLOW COOKER FUDGE
Give a gift of homemade fudge to family and friends at Christmas with this recipe. It's flavoured with milk and dark chocolate, and made in the slow cooker for ease
Provided by Esther Clark
Time 1h10m
Yield Cuts into 36 squares
Number Of Ingredients 6
Steps:
- Set the slow cooker to low (we used a 6-litre cooker). Tip in the condensed milk, both chocolates, the sugar, vanilla and a pinch of salt. Cook for 1 hr, stirring well with a spatula every 15 mins to combine and scrape off any bits that start to stick to the bowl, until thick and smooth. Oil a 20cm square tin, then line with baking parchment. Pour the fudge mixture into the tin and chill for 4 hrs.
- Cut the fudge into 36 squares using a sharp knife. Will keep in an airtight container in the fridge for three days.
Nutrition Facts : Calories 120 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
CROCK POT HOT FUDGE SUNDAE CAKE
This is a nice fudgie cake for dessert. The cake can stand while you are whipping up a quick main course eg a grill and salad.
Provided by Chrissyo
Categories Sauces
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Spray inside of 2- 3 1/2 quart crock with cooking spray.
- Mix flour, sugar, 2 TBS cocoa, baking powder and salt in medium bowl.
- Stir in milk, oil and vanilla until smooth.
- Stir in nuts.
- Spread batter evenly in slow cooker.
- Mix brown sugar and 1/4 cup cocoa in small bowl.
- Stir in hot water until smooth.
- Pour evenly over batter in crock.
- Cover and cook on high 2- 2 1/2 hours or until toothpick inserted in center comes out clean.
- Turn off crock.
- Let cake stand uncovered 30- 40 minutes to cool slightly before serving.
- Spoon warm cake into dessert dishes.
- Spoon sauce over top.
- 6 servings.
Nutrition Facts : Calories 383.4, Fat 12, SaturatedFat 2.2, Cholesterol 2.9, Sodium 412, Carbohydrate 66.9, Fiber 3.1, Sugar 44, Protein 5.9
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