Ingredients You’ll Need

(Makes ~3 cups)

2 cups semi-sweet chocolate chips (or chopped dark chocolate)

1 (14 oz) can sweetened condensed milk

½ cup (1 stick) unsalted butter, cubed

½ cup heavy cream

💡 Pro Tip: Use high-quality chocolate chips (like Ghirardelli or Guittard)—they melt smoother and taste richer.

Step-by-Step Instructions

1. Prep the Slow Cooker

Lightly spray a 2–4 quart slow cooker with nonstick spray (for easy cleanup).

2. Combine Ingredients

Add chocolate chips, sweetened condensed milk, butter, and heavy cream directly to the slow cooker.

3. Cook Low & Slow

Cover and cook on LOW for 1½–2 hours.

Stir every 20–30 minutes during the last hour, scraping sides and bottom to prevent sticking.

4. Finish & Flavor

When mixture is smooth, glossy, and thick, switch to WARM setting.

Optional: Stir in ¼ tsp vanilla extract or pinch of sea salt for depth.

5. Jar the Fudge

Carefully ladle hot fudge into clean, heat-safe mason jars (leave ½-inch headspace).

Let cool uncovered at room temperature until set (about 2 hours).

6. Store & Serve

Seal with lids; refrigerate up to 3 weeks.

To serve: Warm in microwave (15–20 sec bursts) or place jar in warm water until pourable.

✨ Gift idea: Tie a ribbon around the jar + attach a spoon!

Serving Suggestions

Classic: Over vanilla ice cream with sprinkles

Decadent: Drizzle over brownies, cheesecake, or waffles

Breakfast treat: Swirl into oatmeal or pancakes

Dip: Serve warm with strawberries, pretzels, or marshmallows

Pro Tips for Success

Don’t rush the cook time—low and slow prevents graininess.

No slow cooker? Use a double boiler on the stove (stir constantly!).

Want dairy-free? Try coconut condensed milk + dairy-free chocolate (results may vary).

Double the batch: Freeze extra in freezer-safe jars for up to 2 months.

FAQs: Your Questions, Answered

Q: Can I use milk chocolate chips?

A: Yes—but it’ll be sweeter and less intense. Mix half milk/half dark for balance.

Q: Why is my fudge grainy?

A: Chocolate was overheated or stirred too vigorously. Keep heat low!

Q: Can I skip the heavy cream?

A: Not recommended—it adds silkiness and prevents seizing.

Q: How long does it last?

A: 3 weeks refrigerated, 2 months frozen.

More Than a Sauce—It’s Love in a Jar

This hot fudge isn’t just dessert—it’s what you make when you want to say “I care” without saying a word. It’s the quiet joy of pulling a jar from the fridge and turning a Tuesday night into something sweet and special.

So toss those ingredients in your slow cooker, let it melt into magic, and remember:

The best recipes aren’t measured in cups—they’re measured in moments.

Made this fudge? Did you gift a jar or keep it all for yourself? Share your story below—we’re all spreading sweetness together! 🍫✨


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