Monday, December 3, 2012

Easy Slow-cooker Fudge

Slow Cooker Fudge
Taken nearly verbatim from the website: 

This is a new-to-us recipe that we tried last week.  We altered it slightly to make use of ingredients on hand...instead of raw mild honey, we used regular clover honey; and instead of sea salt, we used kosher salt.  And being hopeful that it was going to be yummy, we doubled the recipe, which seemed to work dandy.  Also, due to not ever having developed pioneer woman arms, I used the strength of the paddle in my kitchen aid mixer when I got to the instruction to vigorously stir for 5-10 minutes.  That is how I get away with renaming this fudge as "easy."

What was the vote?  Two thumbs up.  It is truly rich and yummy.  We experimented a bit with shaping some of the pieces into balls and rolling it in things like powdered sugar or toasted coconut...we liked it even better that way.  

So for all you friends who may like to try this as fudge, or roll it into balls and call it a truffle-like candy, here you go...we think we will try substituting mint extract for vanilla in our next round.  Hmmm...soooooo many possibilities :-).

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.

Note: Canned coconut milk can be found in the Asian or organic sections of most grocery stores.

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