Slow Cooker Fudge
Dec 1, 2013 21:40:24 GMT -5
Post by PurplePuppy on Dec 1, 2013 21:40:24 GMT -5
Slow Cooker Fudge
Yield: Servings 30 | Serving Size = 1 piece of fudge | Calories: 114
Ingredients
2-1/2 cups Chocolate Chips, [I used dark chocolate chips because of their health benefits. Ghirardelli is a good brand and works well with this recipe)
1/4 cup coconut milk, (canned, not in a carton)
1/4 cup raw mild honey
Dash of sea salt
1 teaspoon pure vanilla extract
Directions
Fudge is perfect for the slow cooker because it doesn't scorch or burn.
Add chocolate chips, coconut milk, honey and salt, stir to combine. Cover and cook on low 2 hours without stirring. It's important that lid remain on during this 2 hours.
After 2 hours, turn the slow cooker off, uncover, add vanilla and stir to combine ingredients. Allow to cool in uncovered slow cooker, until fudge has reached room temperature...approximately 4 hours. Using a large spoon, stir vigorously for 5-10 minutes until it loses some the gloss.
Lightly spray a 1 quart casserole dish with non-stick cooking spray. Pour fudge into dish, cover and refrigerate 4 hours or until firm. Cut into 30 pieces. This fudge is very rich and meant to be eaten on occasion as a treat.
Yield: Servings 30 | Serving Size = 1 piece of fudge | Calories: 114
Ingredients
2-1/2 cups Chocolate Chips, [I used dark chocolate chips because of their health benefits. Ghirardelli is a good brand and works well with this recipe)
1/4 cup coconut milk, (canned, not in a carton)
1/4 cup raw mild honey
Dash of sea salt
1 teaspoon pure vanilla extract
Directions
Fudge is perfect for the slow cooker because it doesn't scorch or burn.
Add chocolate chips, coconut milk, honey and salt, stir to combine. Cover and cook on low 2 hours without stirring. It's important that lid remain on during this 2 hours.
After 2 hours, turn the slow cooker off, uncover, add vanilla and stir to combine ingredients. Allow to cool in uncovered slow cooker, until fudge has reached room temperature...approximately 4 hours. Using a large spoon, stir vigorously for 5-10 minutes until it loses some the gloss.
Lightly spray a 1 quart casserole dish with non-stick cooking spray. Pour fudge into dish, cover and refrigerate 4 hours or until firm. Cut into 30 pieces. This fudge is very rich and meant to be eaten on occasion as a treat.