Slow Cooker Fudge

Fudge without a candy thermometer, a double boiler, or any babysitting, this slow cooker version practically makes itself. Chocolate chips melt low and slow with coconut milk, honey, and a pinch of sea salt into a smooth, rich fudge that happens to be dairy-free and sweetened without refined sugar.

The slow cooker does the gentle work that usually trips people up. Low, even heat melts the chocolate without scorching, so resist the urge to lift the lid and stir during those first two hours. Once it is off the heat, that is when you stir, and stir well, to bring everything together into a glossy, emulsified fudge.

Full-fat coconut milk gives the richest result and the firmest set. After a rest in the cooker and a stir, pour it into a greased dish and chill for a few hours until firm. The sea salt is small but mighty, sharpening all that chocolate.

Kitchen Tips

• Do not lift the lid or stir during the melt. Let the chocolate melt gently and undisturbed, then stir well at the end.
• Use full-fat coconut milk for the richest fudge and the firmest set.
• Chill fully for a few hours before cutting so it slices into clean squares.

Variations

• Stir in chopped nuts, dried cherries, or shredded coconut before chilling.
• Use maple syrup in place of honey for a vegan version.
• Add a spoonful of peanut butter or a pinch of espresso powder for extra depth.