With no chocolate and using your slow cooker, you can easily enjoy making Vanilla Fudge using 450 grams of demerara sugar, 100 milliliters of milk, 50 grams of butter, and 300 milliliters of double cream.

To prepare your no chocolate Vanilla Fudge in your slow cooker, simply combine the sugar, milk, butter, and cream. Cook on low, stirring occasionally, until the mixture thickens and becomes creamy. Then, pour it into a prepared tin and let it set until firm.

It’s so simple, your slow cooker practically does all the work! Who knew six ingredients could lead to such a heavenly treat? So stick around for the magic unfold.

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Can I swap demerara for white sugar in Vanilla Fudge?

Yes, you can swap demerara sugar for white sugar in Vanilla Fudge, using the same amount of 450 grams. White sugar will result in a smoother texture and a more traditional sweet flavor, compared to the rich, molasses-like taste that demerara sugar offers, adding a unique depth to the fudge.

Can I add nuts or dried fruit to the fudge and when?

You can indeed add nuts or dried fruit to the fudge, and the ideal time to do this is after the fudge mixture has thickened but before you pour it into the setting tin. Incorporate up to a cup of your chosen add-ins, such as chopped walnuts or dried cranberries, ensuring they’re evenly mixed through for a delightful texture contrast and flavor boost.

Slow Cooker No Chocolate Vanilla Fudge Ingredients

• 450 grams of demerara sugar, known for its caramel-like flavor
• 100 milliliters of milk, adding a creamy texture
• 300 milliliters of double cream, for richness
• 50 grams of butter, unsalted preferred, for smoothness
• 1 tablespoon of liquid glucose, to prevent crystallization
• Seeds from a vanilla bean or 1 teaspoon of vanilla extract, for aromatic flavor

How To Make Slow Cooker No Chocolate Vanilla Fudge

1. Preparation: Begin by lining an 8×8 inch square tin with greaseproof paper, ensuring your fudge will be easy to remove once set.
2. Combine Ingredients in Slow Cooker: Add the demerara sugar, milk, double cream, butter, and liquid glucose into your slow cooker. If you’re using a vanilla bean, scrape the seeds out and add them in; otherwise, the vanilla extract will be stirred in later.
3. Cook on Low: Cover your slow cooker and set it to low. Allow the mixture to cook for 2 to 3 hours. Unlike traditional methods, there’s no need to constantly monitor the temperature. However, it’s important to stir the mixture occasionally to ensure even cooking and prevent any ingredients from sticking to the bottom.
4. Add Vanilla and Beat: After the cooking time has elapsed and the fudge mixture has thickened, turn off the slow cooker. If you haven’t already added the vanilla extract, now is the time to stir it in. Transfer the mixture to a mixing bowl. Using a hand mixer or a stand mixer with a flat beater attachment, beat the mixture on a low setting, gradually increasing to medium. Continue beating until the fudge loses its gloss and thickens significantly, indicating it’s ready to set.
5. Setting the Fudge: Pour the thickened fudge into your prepared tin, smoothing the top with a spatula. Allow the fudge to cool and set at room temperature, ideally overnight, to achieve the perfect consistency.
6. Cut and Serve: Once set, cut the fudge into squares of your desired size. The slow cooker method ensures a creamy, smooth texture that’s absolutely irresistible.

Recipe Tips

• Achieving the Perfect Texture: For fudge that’s creamy, not grainy, avoid stirring the mixture once it starts to boil. Stirring can introduce sugar crystals back into the mix, affecting the smooth texture. Patience during this stage is key to achieving that melt-in-your-mouth consistency.
• Cutting Clean Slices: To get neat, clean cuts, use a sharp knife heated under hot water. Dry the knife before slicing. This method melts through the fudge, creating smooth edges and preventing it from sticking to the knife.
• Flavor Enhancement: If using vanilla extract, opt for a high-quality, pure extract rather than imitation vanilla. It makes a significant difference in elevating the fudge’s flavor, giving it a rich, authentic vanilla taste that’s simply unmatched.
• Preventing Sugar Crystallization: A little trick to keep sugar from crystallizing is to brush down the sides of the pan with a pastry brush dipped in water. This step ensures all sugar crystals are dissolved properly, leading to a smoother fudge.

What to Serve With Vanilla Fudge

Vanilla Fudge can be enjoyed with a cup of strong espresso, a scoop of vanilla ice cream, fresh strawberries, a slice of cheesecake, or alongside a warm mug of chai tea. These pairings complement the fudge’s sweetness and texture, enhancing your dessert experience.

How To Store Vanilla Fudge

In The Fridge:

You can store your Vanilla Fudge in the fridge, tightly wrapped or in an airtight container. This method keeps it fresh and delicious for up to 2 weeks. Ensure it’s kept away from strong-smelling foods to maintain its pure vanilla flavor.

In The Freezer:

For longer storage, Vanilla Fudge can be frozen. Place it in a freezer-safe container or wrap it securely in plastic wrap and then aluminum foil. Properly stored, it can last for up to 3 months. Thaw overnight in the fridge before enjoying to ensure it retains its texture and flavor. This method is perfect for extending the enjoyment of your homemade fudge.

Check out More Slow Cooker Recipes:

• Slow Cooker No Chocolate Vanilla Fudge
• Slow Cooker Creamy Chicken and Chorizo Pasta
• Slow Cooker Broccoli And Stilton Soup