So, lockdown! You’d think I’d have more time to cook, and I did, but mainly I ate and struggled to find the energy to cook!!! But I did jump on the slow cooker fudge bandwagon a fair few times!! It is absolutely addictive, so easy, but unfortunately INCREDIBLY bad for you… so best find some friends to give it to rather than eat the lot yourself!
There are loads of slow cooker fudge recipes out there right now, and we’ve based ours on them. Early on we tried a dark chocolate version, and we’ve also tried a rainbow one (not personally, as if I’d find the patience to colour, pour, chill layers of fudge!!) and they’ve all been fab but this is definitely our absolute favourite. It’s SO SO good!!
500g white chocolate (Morissons do a value version and I just use that… 30p for 100g… you don’r need anything fancy!)
1 tin condensed milk (this became scarce at the end of lockdown- think because we were all making so much slow cooker fudge! Back in stock now!)
approx 100g lotus biscuit spread
small teaspoon butter
small teaspoon custard powder (we add this, don’t know how much it adds, it was Samantha’s idea so we just went with it)
About 100g crumbled lotus biscuits to add at the end
Put all ingredients except biscuits into your slow cooker and turn it on. Apparently lots of recipes say must be lid off but doesn’t seem to make loads of difference to us. I started on high, to speed up the melting then turned it down.
After about 15 mins, when it’s started melting, give it a good stir
In total cook for approx 1.5 hours, with a few stirs
Turn off the heat and crumble in the biscuits
Put in a lined cake tin and refrigerate for a good few hours
Once cold it will cut just like fudge. I recommend small pieces!!!