Each year my family and I make about 100 batches of Christmas fudge. But this year I have been sick as a dog and really just did not have the energy to do one big day of cooking and slaving over a hot stove making batch after batch of traditional fudge. So instead of giving our friends, neighbors, teachers, etc fudge this year I opted for a few different homemade treats like candy bark, Chex Mix, etc.
But I personally LOVE fudge and wanted to make at least one batch for us (OK OK me). So I turned to my crock-pot. I wanted this to be easy because it is the season for bronchitis and my energy is just sapped.
This recipe could NOT get any easier folks. There are just two ingredients. Chocolate chips and a can of ready made store bought frosting.
I used semi-sweet chocolate chips and a dark fudge chocolate frosting and the results are a VERY chocolaty fudge. I love chocolate so it suits my tastes just fine. However my 16 year old daughter though it was too much. You could make this with milk chocolate chips too if that is your thing.
I had a bag of peppermint candies already on hand so I crushed them up in a zipper baggie and whacked them with my rolling pin. This was to sprinkle on top and add a little holiday flare. But you can totally omit that and just make plain fudge. Or you can top them with sprinkles or other candies.
Two ingredients, about 1 hour cooking time and you have fudge. How could it get any easier than that?
Step By Step Directions
Step One: Gather your ingredients – One 10 oz. package of chocolate chips and one 16 oz can of chocolate frosting. I used Betty Crocker brand Rich and Creamy Chocolate Frosting
Step 2: Frosting – Scoop out the chocolate frosting into the bottom of a 3-quart slow cooker.
Steps 3, 4 & 5: Chocolate chips – Add the bag of chocolate chips. Stir to combine. Cover and cook on low for 1 to 1.5 hours.
Step 6: Prepare your pan – While your slow cooker fudge is cooking, line a 8×8 inch baking pan with parchment or wax paper and set aside. I did a layer in one direction with plenty of overlapping paper and then another layer going the opposite direction. The extra paper allows you to easily lift your cooled fudge out of the pan so you can cut it.
Step 7: Pour your fudge – Cook your fudge in the slow cooker just until everything is nicely melted together and give everything a stir. Carefully pour your melted chocolate mixture into your prepared pan and spread with an offset spatula to smooth everything out and make it even.
Step 8: Optional toppings – at this point you can just toss your fudge into the refrigerator and let it cool. Or if you want to add some crushed peppermint candies, sprinkles or whatever your heart desired on top this is the time to do. Sprinkle away and then press lightly with your hand to make sure the topping makes contact with the warm fudge. I opted for some peppermint candies to add a little holiday flare.
Step 10 – Cool and cut – Refrigerate your fudge until it is cool – about 2 – 3 hours and then cut with a sharp knife. I had no problems with the fudge sticking to my knife but if you do run the blade under hot tap water, dry it off with a paper towel between cuts.
I didn’t take a picture of this process…but you get the general idea right?
Step 11 – Serve or package up for gift giving - I plated up some of the fudge for us to eat that afternoon. And then rest I packaged up into sweet little tins I found at Dollar Tree. The tins came with a pretty green ribbon attached and for a buck, you cannot beat the price!
And that is it folks! Easy crock-pot chocolate fudge with just 2 ingredients!