A great choice for fudge fans and easy to make, this Slow Cooker Vanilla Fudge makes a delightful dessert using demerara sugar, milk, double cream, butter, and vanilla. This rich and smooth recipe can serve up to 16 people.

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Slow Cooker No Chocolate Vanilla Fudge Ingredients

• 450 grams (2 cups) of demerara sugar
• 100 milliliters (⅓ cup + 1 tablespoon) of milk
• 300 milliliters (1¼ cups) of double cream
• 50 grams (3½ tablespoons) of unsalted butter
• 1 tablespoon of liquid glucose
• Seeds from 1 vanilla bean or 1 teaspoon of vanilla extract

How To Make Slow Cooker No Chocolate Vanilla Fudge

1. Prepare Your Tin: Line an 8×8 inch square tin with greaseproof paper to make removing the fudge easier once it’s set.
2. Add Ingredients to Slow Cooker: Place the demerara sugar, milk, double cream, butter, and liquid glucose into the slow cooker. If using a vanilla bean, scrape the seeds into the mix now. For vanilla extract, hold off until later.
3. Cook on Low Setting: Set your slow cooker to low heat and cover it. Let the mixture cook for 2-3 hours, giving it a quick stir every 30 minutes or so to prevent sticking and ensure it cooks evenly.
4. Stir in Vanilla: After cooking, turn off the slow cooker and stir in the vanilla extract if you didn’t add a vanilla bean earlier. Transfer the mixture to a mixing bowl.
5. Beat the Mixture: Using a hand mixer or stand mixer with a flat beater, beat the fudge on a low setting, gradually increasing to medium. Continue mixing until the fudge thickens and loses its gloss, signaling it’s ready to set.
6. Pour and Smooth: Pour the thickened fudge into the prepared tin and smooth the top with a spatula. Leave it to set at room temperature for at least 6 hours or, ideally, overnight.
7. Cut and Enjoy: Once fully set, cut the fudge into squares and serve. The slow cooker ensures a creamy, smooth texture in every bite.

Recipe Tips

• Add a pinch of sea salt: Just before pouring the fudge into the tin, sprinkle a pinch of sea salt for a slight savory edge that enhances the sweetness.
• Use a candy thermometer: To check for consistency, use a candy thermometer and let the fudge reach 235°F. This ensures a stable set without undercooking or overcooking.
• Opt for golden syrup instead of glucose: If you don’t have liquid glucose, golden syrup works as a smooth replacement, lending a subtle caramel note without changing the texture.
• Cut fudge with a warm knife: Dip your knife in hot water, dry, then slice the fudge. This tip gives you clean edges, making your pieces look more polished.
• Cool the fudge uncovered: Allow the fudge to cool uncovered for a slightly firmer top layer. This helps maintain its texture when stored for a few days.

Recipe FAQs and Variations

More Slow Cooker Fudge Recipes:

• Slow Cooker Kinder Fudge
• Slow Cooker Chocolate Orange Fudge
• Slow Cooker Gingerbread Fudge