Slow Cooker Pumpkin Fudge
An easy to make seasonal fudge that can be made in the slow cooker and enjoyed for weeks afterwards.
Servings: 1 big slab
- 397 ml tin condensed milk
- 400 g milk chocolate
- 200 g white chocolate
- 2 tablespoons pumpkin syrup
- 100 g dark chocolate
Break the chocolate up and add to the slow cooker bowl with the condensed milk and syrup.
Turn the slow cooker on to high and leave to cook for 40 minutes with the lid off, stirring every ten minutes.
When thick and well combined, pour into a lined tin or silicone baking tray and put in the fridge to set - preferably overnight.
Once set, melt the chocolate with a knob of butter until you have a runny consistency.
Drizzle the chocolate over the fudge, immediately add the sprinkles and leave for a moment to set. Enjoy.