Slow Cooker Salted Caramel Fudge

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Absolutely! Let’s create a full, rich, and indulgent recipe for Slow Cooker Salted Caramel Fudge with everything you asked for. Here’s a big, detailed version:

Slow Cooker Salted Caramel Fudge

Introduction:

There’s nothing quite like the smooth, creamy decadence of homemade fudge. And when it’s infused with the warm, buttery sweetness of salted caramel, it becomes a treat that is truly irresistible. Using a slow cooker ensures perfectly even heating and a silky texture, making this fudge a foolproof indulgence. Perfect for gifting, sharing, or sneaking a piece (or two) before anyone else notices!

Salted caramel has taken the dessert world by storm, combining the luxurious sweetness of caramel with a subtle hint of salt that enhances every bite. This recipe brings it home, creating a fudge that melts in your mouth and leaves you craving more.

Ingredients:

  • 1 tin (395g) sweetened condensed milk
  • 1 cup packed brown sugar
  • 1/4 cup golden syrup
  • 2 tablespoons unsalted butter
  • 375g white chocolate (I recommend creamy & indulgent varieties like Nestlé Plaistowe)
  • 1/2 teaspoon sea salt (plus extra for sprinkling)
  • Optional: 1 teaspoon vanilla extract for extra depth

Instructions:

Step 1: Prep Your Slow Cooker

  • Lightly grease your slow cooker with butter or line it with parchment paper to make removing the fudge easier later.

Step 2: Combine Ingredients

  • Place the condensed milk, brown sugar, golden syrup, and butter in the slow cooker.
  • Stir gently to combine.

Step 3: Cook the Caramel Base

  • Cover the slow cooker and set it to low heat.
  • Cook for 2–2.5 hours, stirring every 30 minutes. The mixture should be smooth, bubbling, and thickened into a golden caramel.

Step 4: Add Chocolate

  • Chop the white chocolate into small pieces.
  • Stir it into the hot caramel base. Continue stirring until fully melted and smooth.

Step 5: Salt It

  • Add 1/2 teaspoon sea salt (or more to taste).
  • Mix well to evenly distribute the salt throughout the fudge.

Step 6: Set and Cool

  • Pour the fudge into a parchment-lined baking dish. Smooth the top with a spatula.
  • Sprinkle a little extra sea salt over the top for that perfect salted caramel finish.
  • Allow to cool at room temperature for 1–2 hours, then transfer to the fridge to firm up for another 2 hours.

Step 7: Cut and Serve

  • Once set, lift the fudge out of the dish using the parchment paper.
  • Cut into squares with a sharp knife. Enjoy the creamy, buttery, salty-sweet goodness!

Method & Formation Notes:

  • Slow Cooking: This method prevents the sugar from crystallizing and ensures ultra-smooth caramel. Stirring occasionally is key.
  • Golden Syrup: Adds a rich, deep flavor and helps with the fudgy texture. If unavailable, light corn syrup can work.
  • Chocolate Choice: Using high-quality white chocolate gives a creamier, more luxurious texture. Avoid cheap baking chips as they may not melt as smoothly.
  • Salt Layering: Adding salt both inside and on top enhances the caramel flavor and balances the sweetness perfectly.

History & Fun Fact:

Salted caramel was popularized in France by confectioner Pierre Hermé in the 1980s. He realized that a hint of salt amplified the complex flavors of caramel, creating a balance of sweet and savory that has since become a global sensation. Fudge itself dates back to the late 19th century in America, often created as a “sweet mistake” from unsuccessful caramel attempts. Combining these two traditions gives you a modern twist on a nostalgic treat.

Conclusion:

This Slow Cooker Salted Caramel Fudge is creamy, rich, and deeply satisfying. It’s the ultimate comfort treat, perfect for cold evenings, holiday gifts, or any time you need a little sweet indulgence. Once you taste the soft caramel blended with sweet white chocolate and a kiss of salt, you’ll understand why fudge lovers everywhere are obsessed.

Fudge Lovers’ Tip:

  • For extra texture: Fold in chopped nuts like pecans or macadamias before pouring into the dish.
  • For a boozy twist: Add a tablespoon of rum or bourbon into the caramel stage.
  • Storage: Keep in an airtight container in the fridge for up to 2 weeks—if it lasts that long!

If you want, I can also make a step-by-step illustrated version with photos for each stage of the slow cooker salted caramel fudge—it’ll feel like a full recipe book experience.

Do you want me to do that?

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