Super Easy Crockpot Fudge

This recipe makes a massive batch, but using the tips from our101 Canning Series, you can can several pints – We filled 5.5 pint jars – enough to gift to family or friends and top icecream sundaes for most of the year! This is such rich and yummy fudge!

Ingredients needed for fudge:

• 5 bags of chocolate chips – we used Dark chocolate for the rich flavor and antioxidants!
• 2 Cans sweetened Condensed Milk
• 1 Can evaporated Milk
• 2 tablespoons of butter

Get your big crockpot out, put the chocolate in, turn heat on high. Add the cans of sweetened condensed milk, evaporated milk and butter. Stir till all the chips are wet, then watch the chocolate and butter melt. It should take a few hours, and you’ll have to stir the fudge occasionally so it doesn’t burn. If your fudge looks too thick (making peaks) add a bit of milk to it and stir out the clumps.  When the fudge has a thick syrupy consistency, boil your jars and lids to sanitize them, fill the hot jars with the hot fudge. Put the lids on the jars, as the jars of fudge cool the lids will seal – you should hear a ping sound. The fudge lasts forever, assuming you don’t eat it all!
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The best part of making the fudge is cleaning out the bowl afterward!
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Fudge Variations:

• Add 5 peppermint candy sticks to the batch for Chocolate-Peppermint Fudge.
• Add 1 1/2 cup of maraschino cherry juice and half a cup of dry in place of the evaporated milk. If you are really industrious, you can dry the cherries from your marachino cherry jar in your oven (on its lowest setting, turning them occasionally). Dried cherries and this cherry fudge make a great icecream toppings.
• Use milk chocolate and substitute one of the bags of chocolate for toffee bits. Chocolate-toffee topping is delish!
• Add 2 tablespoons of almond extract. It’s a nice Italian variation, great in coffee!