This recipe offers effortless hands-off cooking by utilizing the gentle heat of a slow cooker to eliminate the risk of scorching chocolate. It features a flavor contrast between the rich, buttery sweetness of white chocolate and condensed milk and the tart zing of concentrated citrus, making it an incredibly foolproof and crowd-pleasing novelty treat.
Ingredients
- 3 cups / 500g White Chocolate Chips (high-quality brand like Ghirardelli or Guittard)
- 2 cans / 14 oz each Sweetened Condensed Milk
- 1 can / 12 oz Frozen Lemonade Concentrate (thawed)
- Optional Garnish: 1 tablespoon Fresh Lime or Lemon Zest
Instructions
- Line an 8×8-inch metal baking pan with parchment paper or heavy-duty aluminum foil, leaving an overhang on all sides. Lightly grease the paper with a tiny bit of butter or non-stick cooking spray. Set aside.
- In the insert of your slow cooker, combine the 3 cups of white chocolate chips and the 2 cans of sweetened condensed milk. Pour in the thawed frozen lemonade (or limeade) concentrate. Stir the mixture gently with a silicone spatula to ensure the chocolate chips are well-coated.
- Cover the slow cooker with its lid. Turn the heat setting to LOW. Let the mixture cook undisturbed for 30 minutes.
- After 30 minutes, remove the lid and stir the mixture thoroughly. Use your silicone spatula to scrape down the sides and bottom of the insert, blending everything into a uniform, cohesive mixture. Cover the slow cooker again.
- Allow the mixture to cook on LOW for another 30 to 45 minutes, checking and stirring once more around the 45-minute mark. The mixture should be completely smooth, glossy, and steaming slightly.
- Once completely smooth, immediately pour the hot fudge mixture into your prepared 8×8-inch baking pan. Use your spatula to smooth out the top into an even layer. If using optional fresh lime or lemon zest, sprinkle it evenly across the surface now.
- Allow the pan to cool down at room temperature for about 30 minutes, then transfer the pan to the refrigerator for at least 2 hours (or until completely firm and set).
- Once chilled, use the parchment paper overhang to lift the solid block of fudge out of the pan and onto a cutting board. Use a sharp chef’s knife to slice the block into 24 neat, bite-sized squares. Wipe the blade with a warm, damp paper towel between cuts for clean edges.
Notes
Do not substitute sweetened condensed milk with evaporated milk, as the sugar content is necessary for the fudge to set. If you want a more traditional 'Brazilian' flavor profile, use frozen limeade concentrate instead of lemonade. Keep moisture away from the chocolate while cooking to prevent seizing. Store cut fudge in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
