December 13, 2016
Slow cooked chocolate fudge with a smooth soft top of delicious slow cooked salted caramel
7 hrs 30 mins
7 hrs 50 mins
500g of chocolate
1 tbs butter
1 tbs vanilla essence
1 x 395gm can condensed milk
1 x 395gm can condensed milk (or 1 x can of Caramel Top'n'Fill caramel - though it's not as nice as the real thing)
3/4 tsp crushed sea salt
1Take one can of sweetened condensed milk, place in your slow cooker
2Cover it WELL with water, ideally up to an inch over the top of the cans at all times during cooking (very important)
3Cook on high for around 6hrs
4Cool FULLY before opening (very important)
5Note: If you don't wish to or don't have time to cook your own you can substitute the canned caramel for this
1Mix 1/2 tsp of salt into your caramel and stir well.
2Check taste and add more salt only if you prefer yours saltier (not the remaining 1/4 tsp will still be sprinkled on top of the final fudge also)
1Place all fudge ingredients into slow cooker
2On Low - lid off
3Stir every 15mins or so for 90mins - use a non-wooden spoon to stir
4Pour into lined tin to refrigerate till set
1When fudge is set pour your salted caramel over top of fudge
2Sprinkle remaining 1/4 tsp of salt over the top
3Return to fridge for an hour just to ensure it's well chilled prior to cutting
4Note: Caramel soft top will remain soft, not set like the fudge. So when cut store pieces in single layer to avoid smearing of the caramel. Keep in fridge until serving.
Frequently Asked Questions
Caleb & Paulene
July 22, 2019
Kate the difference is that it can explode molten hot caramel all over you if you crack that pressure of the can too soon while it’s still hot :/ It’s an important safety step to wait.
July 21, 2019
What difference does it make if you don’t let the can cool fully? I opened mine after 10mins maybe and it tasted fine?
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