Slow Cooker Galaxy Fudge Recipe
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Our latest fudge recipe is a rich and creamy, Galaxy Fudge. It’s perfect for any Galaxy chocolate fan and tastes absolutely delicious. It’s a recipe you can make all year round to enjoy yourself, share with friends or give as a gift.
How do you make Galaxy fudge?
This Galaxy chocolate fudge recipe could not be easier to make. It uses just two ingredients – Galaxy chocolate and a tin sweetened condensed milk and creates a lovely, soft fudge. If you prefer a more firm fudge, simply add more chocolate.
We love this fudge just as it is but you can also top it with other chocolates or sprinkles if you want to. Galaxy Minstrels would work really well on top and makes it look a little bit more fancy.
How long does slow cooker fudge keep for?
This slow cooker fudge keeps well in the fridge, in an airtight container for a couple of weeks. The flavour matures over the first couple of days of it being in the fridge so you get the full flavour after it’s been in the fridge for a few days.
Can you make this fudge in the microwave?
Many people make fudge in the microwave but I much prefer the control I have when I make it in the crock pot or slow cooker. If you don’t have a slow cooker, make it in the microwave by putting the ingredients in a microwave safe bowl and heating on short bursts in the microwave, stirring in between. Then follow the instructions as per the easy fudge recipe below.
Can you make slow cooker fudge with evaporated milk?
Our slow cooker fudge works because condensed milk has a really high sugar content, needed to create that beautifully rich fudge. Evaporated milk isn’t the same, doesn’t have that sugar content and isn’t thick enough to help the fudge thicken and set. You can’t use evaporated milk in these recipes – so get some condensed milk instead.
Do you cook slow cooker fudge high or low temperature?
We always cook fudge on a high slow cooker temperature setting and it takes around 40 minutes in total. You could make it on the low setting but it would take longer and would still need to be stirred regularly. You may as well keep the slow cooker on high and be done in under an hour!
When cooking, is the slow cooker fudge lid on or off?
When making slow cooker fudge, you need to remove the slow cooker lid otherwise excess moisture would be retained in the slow cooker pot and the fudge wouldn’t thicken as it needs to.
If you’re looking for other delicious chocolate fudge recipes to try, here’s our peanut butter fudge, two ingredient caramel fudge and cherry and amaretto fudge. You can see all our fudge recipes to date here.
What equipment do you need to make slow cooker fudge?
Slow cooker fudge doesn’t need anything special to make it, and you probably already have everything you need at home, but this is the equipment we use:
- A slow cooker
- A wooden spoon
- A spatula
- A square baking tin
- Baking paper sheets
- Food scales
- Good quality knives to cut the fudge into pieces
- Airtight containers for storage
- Food gift bags to package it up and give the fudge as gifts
Once you’ve got everything you need to make this easy chocolate fudge you can just keep making it again and again – in so many different flavours too!
So here’s our easy Slow Cooker Galaxy Fudge recipe made with just two ingredients:
Ingredients
- A 397ml tin condensed milk
- 400g Galaxy chocolate
Instructions
- Break the chocolate up and add to the slow cooker bowl with the condensed milk.
- Turn the slow cooker on to high and leave to cook for 40 minutes with the lid off, stirring every ten minutes with a wooden spoon.
- Pour the fudge mixture into a tin lined with parchment paper / baking paper or a silicone baking tray and put in the fridge to set – preferably overnight.
If you’d like to save, pin or print this Slow Cooker Galaxy Fudge recipe for later you can do so below. Happy baking!
Slow Cooker Galaxy Fudge Recipe
Ingredients
- 397 ml condensed milk
- 400 g Galaxy chocolate
Instructions
- Break the chocolate up and add to the slow cooker bowl with the condensed milk.
- Turn the slow cooker on to high and leave to cook for 40 minutes with the lid off, stirring every ten minutes with a wooden spoon.
- Pour into a tin lined with parchment paper / baking paper or a silicone baking tray and put in the fridge to set – preferably overnight.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
