Slow Cooker Fudge Recipes

Slow Cooker Fudge Recipes. Fudge the kids and I have recently made…
Recipes on each photo description. Hope you all enjoy them.
Food colouring- Dr Oetker
Icing sugar is from a company called sugar and crumbs (I use it alot in cheesecakes so wanted to experiment with the fudge) you can obviously just use normal icing sugar.

Ingredients:
500g of cheap white chocolate
1 can of Condensed milk
125g icing sugar
Food colouring & flavouring

Method:

Chocolate & milk in slow cooker on low lid off stirring every 10-15 mins for 90 minutes once melted sift in the icing sugar then beat really well once the minutes is up add your flavouring (we did strawberry) seperate between 4 bowls (we weighed each bowl to make sure they all weighed roughly the same) add your food colouring to each bowl, pour your 1st layer into your lined tin and then wait about 5 minutes or so before adding the next and so on. (keep stirring the ones in the bowls as they’ll set quickly because of the icing sugar) leave to set for a minimum of 5 hours.

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Ingredients:

600g of white chocolate
Tin of caramel condensed milk
Bag of tesco toffees

Method:

All in the slow cooker for 90 minutes start off on high until all melted then low stirring every 10-15 mins refrigerate for a minimum of 5 hours.

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Ingredients:

400g cheap white chocolate
Can of condensed milk
125g lemon icing sugar
Yellow food colouring
Lemon extract or juice
6 crushed meringue nests

Method:

Chocolate and condensed milk in the slow cooker for 90 minutes stirring every 10-15 mins once melted sift in the icing sugar and beat really well after the 90 minutes add your food colouring and flavouring.
Sprinkle some of the crushed meringue in the bottom of your tin, then quickly add some to your fudge mix and stir it through pour your fudge out, sprinkle with the remaining meringue and pop into the fridge to set minimum of 5 hours.

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Did this in two halves I did

Ingredients:

200g milk chocolate & half a tin of condensed milk with vanilla extract for about 45 minutes once done I poured into my tin then I did…

Method:

300g and the other half of condensed milk with vanilla extract for about 45 minutes once done I put some into a separate bowl added orange food colouring and then stirred it all through (keep stirring the milk chocolate else it’ll start to set, alternatively give it a quick blast in the microwave to loosen the mixture back up) once done I added some frozen chopped up creme eggs and pushed them into the mixture also added some on the top.

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Ingredients:

400g cheap white
Can of condensed milk
125g of raspberry ripple icing sugar
Raspberry flavouring
Pink food colouring
Freeze dried raspberries

Method:

Chocolate and condensed milk in slow cooker for 90 minutes stirring every 10-15 mins once melted sift in the icing sugar and beat really well once done add your flavouring. Pour half into your lined tin, add pink food colouring to the other half and then add it to your tin and stir it through. Add freeze dried raspberries for decoration. Refrigerate for minimum of 5 hours.