Best Slow Cooker Fudge Recipes

SLOW-COOKER HOT FUDGE CAKE

Steps:

• In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. Combine the milk, butter and vanilla; stir into dry ingredients just until combined., Spread into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips. In another bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir)., Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted in the center of cake comes out clean. Serve warm with ice cream.

SLOW COOKER HOT FUDGE PUDDING CAKE

Steps:

• To a medium bowl, add all of the batter ingredients (flour, granulated sugar, cocoa powder, baking powder, salt, milk, butter, and vanilla extract). Whisk together until blended and smooth. Using a spatula, spread batter in the bottom of a Crock Pot.
• In a medium bowl, whisk together the dry layer (granulated sugar, brown sugar, and cocoa powder). Sprinkle evenly over the top of the batter.
• Slowly pour the hot water over the top.
• Cook on high until cake has puffed up and it springs back when you poke it with your finger, 3 to 4 hours.
• Use a spoon to scoop cake and sauce onto dessert plates along with a scoop of vanilla ice cream. Serve.

SLOW COOKER FUDGE

Steps:

• Set the slow cooker to low (we used a 6-litre cooker). Tip in the condensed milk, both chocolates, the sugar, vanilla and a pinch of salt. Cook for 1 hr, stirring well with a spatula every 15 mins to combine and scrape off any bits that start to stick to the bowl, until thick and smooth. Oil a 20cm square tin, then line with baking parchment. Pour the fudge mixture into the tin and chill for 4 hrs.
• Cut the fudge into 36 squares using a sharp knife. Will keep in an airtight container in the fridge for three days.

SLOW-COOKER HOT FUDGE-CHERRY PUDDING CAKE

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In medium bowl, mix flour, 3/4 cup sugar, 1/4 cup cocoa, the baking powder and 1/2 teaspoon salt. Stir in milk, butter and almond extract until well blended. Stir in cherries. Spread batter evenly in slow cooker.
• In small bowl, mix pudding mixture ingredients except boiling water. Sprinkle evenly over batter in cooker. Carefully pour boiling water over top to moisten all of sugar mixture.
• Cover; cook on High heat setting 1 hour to 1 hour 30 minutes or until top springs back when touched lightly (center will still be soft). Turn off slow cooker; let cake stand uncovered 20 minutes to cool slightly. Sprinkle with chocolate chips and almonds. Cover; let stand 5 minutes longer to soften chips.

FUDGE PUDDING CAKE FOR THE SLOW-COOKER

Steps:

• Note: Crock pot times vary greatly. The cooking time is correct for my crock pot but may not be correct for yours. Watch cake closely the first time you use the recipe to get the right cooking length for your your particular crock pot. This recipe was written for a 4 quart crockpot. If different size is used, that will also impact the cooking time.
• Spray the crock-pot with baking spray.
• Mix 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt in a mixing bowl. Stir in milk, margarine and vanilla. Spoon batter into bottom of crock pot (dough is very thick).
• In another bowl, mix together 3/4 cup brown sugar and 1/4 cup cocoa. Sprinkle evenly over batter. Do not stir.
• Pour boiling water over the top. Do not stir. Cover and cook on high for 2 to 2-1/2 hours or until the cake pulls away from the sides of the crock-pot (pudding will be bubbling through).
• Serve immediately with ice cream or whipped topping if desired. Or let set for 10 minutes and then invert onto a plate. Spoon pudding left in the pot over the cake.

SLOW-COOKER PEANUT BUTTER FUDGE CAKE

Steps:

• Whisk flour, brown sugar, baking powder, baking soda, and salt together in a small bowl.
• Whisk peanut butter, sour cream, butter, and boiling water in a large bowl until thick. Stir flour mixture into peanut butter mixture until batter is well mixed; fold in chocolate chips.
• Generously coat liner of a 6-quart oval slow cooker with cooking spray. Spread batter evenly in slow cooker.
• Whisk milk, white sugar, cocoa powder, and vanilla extract in a small bowl until smooth. Pour over batter.
• Cook on High until sides of cake begin to pull away from liner and appear solid (the center will still be soft), 1 1/2 to 2 hours.

SLOW COOKER PEANUT BUTTER FUDGE

Steps:

• Combine sweetened condensed milk and chocolate chips in a slow cooker.
• Cook on Low with lid off, stirring every 10 minutes, until thick, about 50 minutes.
• Turn off slow cooker and stir in peanut butter cups. Pour mixture into a 9x13-inch pan and refrigerate for 2 hours.
• Cut cooled fudge into squares.

SLOW-COOKER CHOCOLATE FUDGE CAKE

Steps:

• Mix ingredients until blended.
• Pour into slow cooker sprayed with cooking spray; cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
• Remove from slow cooker; cool 10 min. Remove from pan to wire rack; cool completely.

SLOW COOKER CLOTTED CREAM FUDGE

Steps:

• Put the caster sugar, golden syrup, clotted cream, vanilla and a pinch of sea salt flakes in a slow cooker. Stir until well-mixed and smooth. Cook on high for 4-5 hrs, stirring every 30 mins, or until it's a golden caramel colour and looks glossy. If your slow cooker works with the lid off, cook uncovered to speed up cooking. It will take about 5 hrs if using a multi-function cooker with a locked lid that requires you to keep opening and stirring it.
• Oil a 20cm baking tin and line with baking parchment. Remove the bowl of the slow cooker carefully and set on a heatproof mat or chopping board. Mix with a wooden spoon or spatula vigorously for 10-15 mins to cool the fudge and to break up any large sugar crystals. The fudge will thicken as it cools and start to look matte. Tip into the tin and use a spatula to smooth the surface. Sprinkle with a little more salt and chill until set, about 1 hr. Cut into chunks. Will keep for five days in an airtight container.