Sweet, silky fudge with a seasonal twist—made almost hands-off in the slow cooker.
This recipe turns a tin of condensed milk and a bag of milk chocolate into glossy, sliceable fudge that’s dotted with crunchy Easter treats.
It’s fast to assemble and forgiving to make.
Perfect for gifting, potlucks, or a festive dessert board.
Keep a spatula and a sharp knife close by; you’ll want to taste-test as you go.
Why You’ll Love This Creamy Slow Cooker Easter Fudge Recipe
- Super simple: only a few ingredients and one appliance.
- Minimal babysitting: slow cooker does the heavy lifting.
- Crowd-pleasing: familiar milk chocolate flavor with crunchy candy pops.
- Texturally perfect: glossy, dense, and sliceable fudge every time.
- Great for gifts: easy to cut into uniform squares for gifting.
- Flexible candy mix-ins: use whatever seasonal chocolates you have.
The taste is rich, sweet, and milky with a smooth chocolate base and bursts of crunchy, flavored Easter candies. The texture is creamy and dense but tender enough to melt on the tongue, with candy inclusions adding contrast.
“★★★★★ Made this for Easter and every piece disappeared within hours. The fudge stayed glossy and cut clean — absolutely perfect.” — A happy reader
Key Ingredients for Creamy Slow Cooker Easter Fudge Recipe
Milk chocolate — 500 g
Milk chocolate provides cocoa butter and dairy solids that make the fudge rich and glossy. Choose a good-quality milk chocolate bar or bagged chunks with at least 30% cocoa solids for balanced flavor. If you substitute dark chocolate, expect a firmer, less sweet fudge and slightly different setting behavior.
Sweetened condensed milk — 397 g (one full tin)
Condensed milk acts as both the liquid and the sugar source; it prevents graininess by keeping sugar dissolved and contributes to a silky mouthfeel. Buy a recognizable brand and make sure the tin is full and unopened. Replacing it with evaporated milk + sugar changes chemistry and often yields a grainy or non-setting result.
Assorted Easter chocolates — 100–400 g
These candies add texture, color, and seasonal flavor notes. Slightly crush crunchy eggs or use whole mini chocolates for topping; avoid very oily fillings (like liquid centers) that can cause separation. If you use plain nuts or dried fruit instead, the flavor will shift but the texture remains pleasing.
Full Ingredient List for Creamy Slow Cooker Easter Fudge Recipe
- 500 g milk chocolate, broken into pieces
- 397 g sweetened condensed milk (one full tin)
- 100–400 g assorted Easter chocolates (Mini Eggs, Malteser Bunnies, Creme Eggs, etc.)
Step-by-Step Instructions for Creamy Slow Cooker Easter Fudge Recipe
Step 1: Add chocolate and condensed milk to the slow cooker bowl.
Place the broken milk chocolate and the entire tin of condensed milk into the slow cooker bowl.
Pro Tip: Look for chunks of chocolate melting into a thick, glossy slurry with no visible dry pieces.
Step 2: Set the slow cooker to LOW and cover.
Set the slow cooker to the LOW setting and cover with the lid.
Pro Tip: You should see gentle steam from the lid but no vigorous bubbling.
Step 3: Cook for about two hours, stirring regularly.
Cook for approximately 2 hours, stirring every 15–20 minutes to prevent the edges from burning and to encourage a smooth finish.
Pro Tip: The mixture should thin as it heats and then gradually thicken into a ribbon-like batter as fats and sugar emulsify.
Step 4: Prepare the Easter chocolates while the fudge cooks.
While the fudge cooks, slightly crush your Easter chocolates (like Mini Eggs or Malteser Bunnies) to create varied textures for folding in and topping.
Pro Tip: You want small pieces and a few larger bites; crushed candy should look like confetti, not dust.
Step 5: Fold most of the crushed chocolates into the thickened fudge.
Once the fudge is thick and smooth, fold in the majority of the crushed Easter chocolates so they’re evenly distributed.
Pro Tip: The fudge should be glossy and pourable but not runny; it will hold candy without them sinking immediately.
Step 6: Pour into a parchment-lined tin and smooth the top.
Pour the mixture into a parchment-lined 9×9 inch or 7×11 inch tin, smoothing the top with a spatula for an even finish.
Pro Tip: The surface should look shiny and even; any large air bubbles can be tapped out by banging the tin gently on the counter.
Step 7: Press remaining chocolates into the top for decoration.
Press the remaining whole or crushed chocolates into the top for decoration and added crunch.
Pro Tip: Press firmly but not so hard that the chocolates sink below the surface; they should rest visibly on top.
Step 8: Chill until fully set.
Place the tin in the refrigerator for at least 3–4 hours, or until the fudge is completely firm and chilled through.
Pro Tip: The center should feel cold and solid to the touch and the edges should pull away slightly from the parchment.
Step 9: Remove from the tin and slice into squares.
Remove from the tin, peel off the parchment, and slice into small squares using a sharp knife. Wipe the knife between cuts for clean edges.
Pro Tip: Visual cue—clean, even-cut squares with a shiny surface and visible candy pieces embedded throughout.
Expert Tips for Creamy Slow Cooker Easter Fudge Recipe
- Use LOW heat only: high heat creates hot spots and scorched edges. Always choose LOW on the slow cooker.
- Stir often: 15–20 minute intervals prevent scorching and encourage a smooth emulsion.
- Watch the sheen: glossy equals properly emulsified; dull and grainy means overheating or sugar crystallization.
- Use quality chocolate: cheaper chips often contain stabilizers that affect texture and setting.
- Equipment matters: a ceramic slow cooker gives gentler, more even heat than a thin metal insert.
- Fix graininess: gently reheat with a tablespoon of warm condensed milk and whisk until smooth.
- Avoid moisture: water or steam droplets can cause chocolate to seize; keep the lid tight and avoid adding liquids.
- Common mistake—rushing cooling: cutting too soon yields smearing; chill until firm for clean slices.
Storage & Freezing for Creamy Slow Cooker Easter Fudge Recipe
Refrigerator storage: Store in an airtight container layered with parchment paper for up to 2 weeks. Keep pieces neatly stacked to avoid condensation marks.
Freezer storage: Freeze in a single layer on a tray until firm, then transfer to a freezer-safe container for up to 3 months. Separate layers with parchment.
Thawing: Thaw in the refrigerator overnight for best texture; avoid counter thawing which can cause condensation on the surface.
Reheating: If you want softer fudge for slicing, leave at room temperature for 20–30 minutes; do not microwave whole blocks or they may sweat and weep.
Variations & Substitutions for Creamy Slow Cooker Easter Fudge Recipe
Chocolate swap variation: Use half milk and half dark chocolate to deepen the chocolate flavor. The result is less sweet, richer, and slightly firmer in texture.
Nutty crunch variation: Fold in 1/2 cup toasted chopped hazelnuts or almonds with the candies for extra crunch and a toasted flavor. This reduces the overall sweetness and adds structure.
Salted caramel twist: Swirl 1/3 cup soft caramel into the poured fudge before chilling for pockets of chewy, salty-sweet contrast. The caramel will set slightly but remain pliable.
Mini-cheesecake variation: Reserve 1/4 cup of condensed milk and whisk it with 2 oz cream cheese, then swirl into the fudge before it sets to create creamy cheesecake ribbons. This makes the fudge tangier and richer.
Frequently Asked Questions About Creamy Slow Cooker Easter Fudge Recipe
Q: Can I use chocolate chips instead of chopped chocolate?
A: Yes, but pick premium chips with high cocoa butter content. Some chips include stabilizers that can affect creaminess and sheen. If using chips, stir a little more frequently to ensure full melting.
Q: Why did my fudge turn out grainy and how can I fix it?
A: Graininess usually comes from sugar crystallization or overheating. Fix by gently reheating the mixture and whisking in a tablespoon of warm condensed milk or a teaspoon of corn syrup to re-emulsify. Avoid boiling.
Q: Can I make this on the stove instead of a slow cooker?
A: Yes—use a heavy-bottomed saucepan over very low heat, stirring constantly. The slow cooker is more forgiving; on the stove you must watch closely to prevent scorching.
Q: How do I stop the candies from bleeding color into the fudge?
A: Use sturdier candies for folding in and press colorful pieces only on top as decoration. If colors bleed, chill the fudge quickly to set colors in place and avoid prolonged mixing.
Q: Is it safe to use slightly melted chocolate or seasonal chocolates with coatings?
A: Slightly melted chocolates are fine if they’re solid and dry; avoid candies with soft liquid centers or high-oil fillings, which can cause the fudge to separate and turn greasy.
Final Thoughts on Creamy Slow Cooker Easter Fudge Recipe
This fudge is forgiving, fast, and festive—perfect for Easter hosting and gifting.
If you loved the recipe, please leave a star rating in the recipe card below and pin it to Pinterest for later.
Conclusion — Creamy Slow Cooker Easter Fudge Recipe
Looking for more slow-cooker fudge ideas or variations? Check out this Easter-themed slow-cooker fudge inspiration at Easter Egg Slow Cooker Fudge | Blissful Domestication for a colorful twist.
If you want a deeper guide on slow-cooker fudge technique and troubleshooting, this long-form post is a helpful companion: Slow Cooker Fudge – a sweet slow cooker favourite – BakingQueen74.
For a simple three-ingredient creme egg fudge variation that’s quick and tasty, see Creme Egg Fudge {Just 3 Ingredients} – Taming Twins.
Creamy Slow Cooker Easter Fudge
Ingredients
Method
- Add chocolate and condensed milk to the slow cooker bowl.
- Set the slow cooker to LOW and cover.
- Cook for about two hours, stirring regularly.
- Prepare the Easter chocolates while the fudge cooks.
- Fold most of the crushed chocolates into the thickened fudge.
- Pour into a parchment-lined tin and smooth the top.
- Press remaining chocolates into the top for decoration.
- Chill until fully set.
- Remove from the tin and slice into squares.