Slow Cooker Fudge

Slow-Cooker-Fudge

Clean Eating Fudge Recipe

The next time you have that insatiable craving for chocolate, take a little time to make our decadent yet guilt-free Slow Cooker Fudge.  Made with dark chocolate and coconut milk, Slow Cooker Fudge is as nutritious as it is delicious.

Dark chocolate helps lower blood pressure, increase blood flow to throughout the body, and maintain level blood sugar.  It is also loaded with antioxidants to ward off cancer causing free radicals.  As for coconut milk, it is an excellent alternative to dairy and contains high amounts of vitamins and nutrients to fight illnesses.  With a touch of honey, our fudge is perfectly sweet without adding any refined sugar. Just like most slow cooker recipes, the process is so easy that it is just a matter of tossing the ingredients in the pot and letting the slow cooker do the rest.  Slow Cooker Fudge quickly becomes a favorite for most families.

Click here for the Top 10 Slow Cooker Recipes on SkinnyMs. or 5 Chocolate Treats Under 230 Calories.

Slow Cooker Fudge

Slow Cooker Fudge

Yield: Servings 20 | Serving Size: 1 piece of fudge | Calories: 114 g | Total Fat: 8 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 21 mg | Carbohydrates: 17 g | Sugars: 10 g | Dietary Fiber: 1 g | Protein: 1 g | SmartPoints: 6 |

Ingredients

  • 2-1/2 cups Chocolate Chips, [I used dark chocolate chips because of their health benefits. Ghirardelli is a good brand and works well with this recipe)
  • 1/2 cup coconut milk, (canned, not in a carton)
  • 1/4 cup coconut sugar, optional honey or maple syrup
  • Dash of sea salt
  • 2 tablespoons coconut oil
  • 1 teaspoon pure vanilla extract

Directions

Fudge is perfect for the slow cooker because it doesn't scorch or burn.

Add chocolate chips, coconut milk, coconut sugar, salt, and coconut oil, stir to combine. Next, cover and cook on low 2 hours without stirring. It's important that lid remain on during the 2 hours.

After 2 hours, turn the slow cooker off, uncover, and add vanilla. IMPORTANT; Do not stir fudge mixture at this point. Allow to cool to room temperature, or it reaches 110 degrees with a candy thermometer.

Once cooled, use a large spoon, stir vigorously for 5-10 minutes until it loses some the gloss.

Lightly oil an 8"x8" square pan. Pour fudge into pan, cover and refrigerate 4 hours or until firm. This fudge is very rich and meant to be eaten on occasion as a treat.

Note: Canned coconut milk can be found in the Asian or organic sections of most grocery stores.

http://skinnyms.com/slow-cooker-fudge/

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152 Comments on "Slow Cooker Fudge"

  1. Karen  April 13, 2012

    Yum! Thanks for sharing this recipe!

    Reply
  2. Dcluver50  April 13, 2012

    Could this be made with lite almond milk instead of coconut?

    Reply
  3. Becky  April 13, 2012

    LOVE!  I can't wait to try it.  About what are the dimensions of a single serving?

    Reply
  4. Carol132  April 13, 2012

    Do you think that this recipe is "heart healthy" – I haven't quite grasped the healthiness of coconut fat…. I know it is "lite" – but there are so many differing opinions on coconut fat

    Reply
    • zosia  November 20, 2013

      this has nothing to do with "lite"…plus you should be using full fat coconut milk anyway.

      saturated fats are actually necessary and healthy for us.

      do some REAL research and you will find this…

      Reply
      • GaleCompton  November 22, 2013

        We're not suggesting you use "lite". This recipe is meant to be eaten in moderation and as a special treat. We recommend one serving.

        Reply
    • Dolly Flop  January 9, 2016

      Yield: Servings 20 | Serving Size: 1 piece of fudge | Calories: 114 g | Previous Points: 3 | Points Plus: 3 | Total Fat: 8 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 21 mg | Carbohydrates: 17 g | Sugars: 10 g | Dietary Fiber: 1 g | Protein: 1 g
      Read more at http://skinnyms.com/slow-cooker-fudge/#r7QCMD3k1YimocYD.99

      Reply
  5. Skinny Ms.  April 14, 2012

    For best results use coconut milk.

    Reply
  6. Skinny Ms.  April 14, 2012

    You're welcome, Karen.

    Reply
  7. Romonaparsons  June 6, 2012

    Do you think the dairy free soy free chocolate chips would work?

    Reply
    • Skinny Ms.  June 7, 2012

      Yes, I think "Enjoy Life" chips would especially be good.

      Reply
    • Ann  October 18, 2014

      Where do you buy your dairy and soy free chocolate chips Romonaparsons? I have health issues and can't have soy at all. Thank you!

      Reply
  8. skinnyms  June 18, 2012

    Sure…try "Enjoy Life" brand. 

    Reply
  9. Lrimerman  July 22, 2012

    Coconut fat is very healthy! Fat ist the enemy, your body needs it for all functions. What is dangerously unhealthy are the industrialized fats & oils. Canola, soy, partially hydrogenated( trans fats) oils & fats. Coconut oil/fats, olive oil are examples of traditional foods that when minimally processed are healthy.

    Reply
  10. Cindy Sylvie Verreau  July 26, 2012

    Yummy 

    Reply
  11. Twinzmommy  July 26, 2012

    sounds delish!  gonna give it a try this weekend!

    Reply
  12. Tracy  July 26, 2012

    Have Been eating clean for 20 days and looking for new recipes! This is a must try for me!!! Love your site!!!

    Reply
  13. Lori Hedge  July 26, 2012

    This is my favorite recipe! I cannot wait to make it again for Christmas this year!

    Reply
  14. Jessica Czapla  July 26, 2012

    I can't wait to 

    Reply
  15. Jessica Czapla  July 26, 2012

    I can't wait to try this!

    Reply
  16. Ricktan97  July 26, 2012

    My kids loved this recipe, and cannot wait for Christmas to come so they can have it again!

    Reply
  17. A Mahoney  July 26, 2012

    Fudge in a crockpot?!  amazing.

    Reply
  18. Shannon Reed Ray  July 26, 2012

    Not a fudge fan but might try this

    Reply
  19. Wilkinsonfamily5  July 26, 2012

    yummy

    Reply
  20. Hmtwn_grl  July 26, 2012

    This is amazing!!

    Reply
  21. Staceyh98  July 26, 2012

    Yummy!!

    Reply
  22. Karenjunderwood  July 26, 2012

    Love this! Thanks 😉

    Reply
  23. Vicki_Mc  July 26, 2012

    Will have to try!!

    Reply
  24. Twinzmommy  July 26, 2012

    sounds delish!  gonna give it a try this weekend!

    Reply
  25. Debbie Starr Branfie  July 26, 2012

    Yum! And, thanks for the chocolate chip suggestion below!

    Reply
  26. Doddie  August 16, 2012

    Can I use regular milk? Or low-fat milk? I am in a tiny town in South Korea that doesn't have lite canned coconut milk.

    Reply
    • Skinny Ms.  August 16, 2012

      Doddie, Hi in South Korea! I'm sending you an email with my response!

      Reply
      • Kim  November 6, 2013

        Hi, I'm wondering about this too. I have food allergies and try to stick to regular milk (either low fat or skim). Thanks.

        Reply
        • GaleCompton  November 7, 2013

          Kim, You can try low fat, I'm not positive it will set completely. Keep us posted!

          Reply
  27. Guest  August 25, 2012

    Nutrition info for the fudge????

    Reply
    • Skinny Ms.  August 26, 2012

      Calories: 114 g Total Fat: 8 g Saturated Fat: 5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 21 mg Carbohydrates: 13 g Sugars: 10 g Dietary Fiber: 1 g Protein: 1 g

      Reply
  28. Jenn  August 30, 2012

    I don't like chocolate…..but have a sweet tooth. What other fudge recipes do you have that does not include chocolate?

    Reply
    • Skinny Ms.  September 1, 2012

      Jenn, We don't as of yet, but I'll add a peanut butter soon. 🙂

      Reply
  29. hulseyfam  September 9, 2012

    Can you use regular honey with this? What is the difference in raw honey and regular honey?

    Reply
  30. Skinny Ms.  September 11, 2012

    Yes, you can use regular. Raw honey has more nutrients since it has been processed.

    Reply
  31. Jenni  September 15, 2012

    My crock pot is very large and I am wondering if I should decrease the cooking time?

    Reply
  32. Pingback: Pinterest Experiments |

    • Skinny Ms.  October 10, 2012

      Keep in mind the coconut milk should be canned and not in a carton. Carton coconut milk is not the ‘clean’ version…canned is much healthier.

      Reply
  33. jtbass2756  October 12, 2012

    I also need to know what I can substitute for the coconut milk…I am allergic. I so so want to try this recipe. Thanks JB

    Reply
    • Skinny Ms.  October 14, 2012

      We use the coconut milk because it's so healthy. Since you are allergic, you'll need to use a milk with some fat in order to help thicken up the fudge. I'm not a fan of whole fat daily but the best thing to use would either be half & half or whole milk….probably half & half would work best. Please keep us posted! 🙂

      Reply
  34. Maggie  October 25, 2012

    I have made this a few times and I love it. Great to bring to friends who have just had babies, or to my brother-in-law who is a health nut. I have added pecans in the mixing phase a few times. It does always turn out a little gooey but not overly so. I just keep it refrigerated.

    Reply
    • Skinny Ms.  October 25, 2012

      Maggie, YEAH!!! Add just a little less coconut milk or 1/4 cup more chocolate chips. I use 1 cup coconut milk and it gets really solid. I wonder if it's the humidity?

      Reply
  35. Ginger  November 4, 2012

    Love, love, love this recipe. So easy and so much healthier if you are going to splurge! My fav.

    Reply
  36. Ginger  November 4, 2012

    Would love to win this one!

    Reply
  37. Jenny  November 21, 2012

    I tried this recipe last night, and there is one mistake in the steps. When you let the fudge sit after putting in the vanilla it takes more than 1 hour for the fudge to get to room temperature. This might be why it did not get solid in the fridge. We waited 4 hours and then mixed. After a night in the fridge it was perfect.

    Reply
  38. June  November 25, 2012

    Hi…I would like to surprise my vegan family with this recipe..would it be possible to substitute something for the honey?

    Thanks so much….sounds wonderful 🙂

    Reply
    • Skinny Ms.  November 25, 2012

      June, Yes…both sucant and coconut palm sugar work great! 🙂

      Reply
  39. llong  November 30, 2012

    Does this freeze well if I want to make it ahead for a Christmas party?

    Reply
    • Skinny Ms.  November 30, 2012

      llong, I've never frozen but it should be fine. You can also make a refrigerate for a few days before the party. 🙂

      Reply
  40. Karen  December 20, 2012

    does the same amount of time still work if I double the recipe?

    Reply
  41. Skinny Ms.  December 30, 2012

    Fayrene, Email me directly gale@skinnyms.com.

    Reply
  42. Kathy Cramer  January 25, 2013

    I like this recipe because it’s EASY and so very good. I also love how you post the PPvalues for us! thank you!

    Reply
  43. Kathy Cramer  February 17, 2013

    I like this recipe because it’s EASY and so very good. I also love how you post the PPvalues for us! thank you!

    Reply
  44. Kathy Cramer  February 17, 2013

    I like this recipe because it’s EASY and so very good. I also love how you post the PPvalues for us! thank you!

    Reply
  45. Rose  March 11, 2013

    I made this exactly as stated and and it turned out very soft and sticky and won't stay in a square shape when picked up. Any suggestions?

    Reply
    • Skinny Ms.  March 12, 2013

      Rose, Let’s troubleshoot. First, did you use canned coconut milk as suggested? If you answered yes, try reducing the amount to 1/4 cup. It may be related to climate. I have used as much as 1 cup coconut (canned) milk with great results. Please give it another try as this fudge is phenomenal and much healthier than most versions. 🙂

      Reply
  46. Tams  March 26, 2013

    Can I sub a lactose free milk for the coconut milk? I react badly to it as well as almond milk.

    Reply
    • Skinny Ms.  March 27, 2013

      Tama, Yes, it just needs some fat as skim will not work here.

      Reply
  47. Katie E  April 23, 2013

    I tried this today but mine didn't turn out right. It tastes good but it's super gooey and a little grainy. Which I don't mind my concern is the white layer of fat that formed over the top. I'm not sure how it happened, it just kinda peels off, I think it's coconut oil. Did I use the wrong kind of coconut milk? The only change in the recipe I made was I used manuka honey. It's tastes great though, I would love to try again.

    Reply
    • Skinny Ms.  April 23, 2013

      Katie, You used coconut oil? Coconut milk must be the canned variety and not carton. Which did you use?

      Reply
  48. Ashley  April 29, 2013

    I had the same problem as Katie E… The appearance is gooey and grainy. It appears the oils separated from everything else and will not recombine. Katie didn't use coconut oil, but the oils look like they might be coconut oil that separated from the rest of it during the slow cooker process. I followed the instructions exactly, using coconut milk from a can. Not sure what to do with it now…

    Any thoughts on how it could end up this way? How to fix it?

    Reply
    • Skinny Ms.  April 29, 2013

      Ashley, I think it may be the type of chocolate chips used. I’ve made this tons of times and never had that problem. What brand chips did you use? I would try Ghirardelli Chips, Bittersweet if you can do dark chocolate. Are you using gluten free chips?

      Reply
      • Ashley  April 29, 2013

        I was wondering about that too… I used Trader Joe's fair trade extra dark chocolate bars and chopped them up (I usually chop up bars instead of use chocolate chips in baking/etc.) Anyway, I figured out a solution, though! At least, it worked for me. After the four hours sitting at room temp, I poured the gooey, grainy blob into a glass bowl and stuck in the fridge for maybe 10-15 minutes or so. This firmed up the oil a bit (but it wasn't totally solidified), then I mixed it vigorously again for 5-8 minutes. It lost its gloss as you mentioned in the recipe, and the oil incorporated back into the chocolate mixture. I was able to smooth it out into a glass dish and stuck it back in the fridge to firm up a bit more. Worked perfectly, it seems!

        Maybe it was the chocolate or maybe it was that the mixture got too hot and separated the oil and sitting out at room temp wasn't enough to get the oil to start to solidify again to incorporate back in.

        Thanks so much!

        Reply
  49. Michelle  May 1, 2013

    What is the reaon for using canned coconut milk instead of cartons. I void using can because of lead ect.

    Reply
    • Skinny Ms.  May 2, 2013

      Michelle, Coconut milk in cans are closest to the real thing. Carton milk typically has a lot of additives.

      Reply
  50. Cathy  July 11, 2013

    Has anyone tried it with light almond milk? I see the comment above that it's best with coconut milk but wondered if anyone has actually tried it with almond milk. Thanks.

    Reply
  51. Doug Baird  August 6, 2013

    Not sure what I did wrong but this turned out to be like chocolate hard candy. I followed the recipe to the letter. Maybe my crockpot is too big?

    Reply
    • Skinny Ms.  August 7, 2013

      Doug, Could be! I would recommend add another 1/4 cup coconut milk. It could also be related to elevation and/or humidity. So many variables can effect recipes, this one included. 🙂

      Reply
  52. logmat  August 8, 2013

    My problem is I would never be able to stop at one piece. I am a weak person when it comes to chocolate. LOL

    Reply
  53. nicki  August 31, 2013

    I make my own coconut milk will this work or does it need to be canned bc it is thicker?

    Reply
    • Skinny Ms.  September 1, 2013

      Nicki, It does need the fat in order to thicken up. If you make milk with the coconut meat, that should work.

      Reply
    • SkinnyMs  March 3, 2014

      You can try boiling down your homemade coconut milk to eliminate some of the water, but yes canned is thicker and more condensed so it works better for this recipe.

      Reply
  54. Wasmaw  August 31, 2013

    Ghirardelli chocolate chips have sugar in them. White Processed Sugar!! Could be beet sugar or cane sugar.

    Reply
    • Skinny Ms.  September 1, 2013

      You can use SunSpire which is made from grain and has no refined sugar. Many choices.

      Reply
  55. beancounter  September 6, 2013

    The calorie breakdown of 114 calories per piece seems off to me:

    2/12 c. choc chips = 800 cal
    1/4 cup coconut milk=138 cal
    1/4 cup raw honey=258 cal
    1 tsp vanilla=12 cal

    This all adds up to 1208 cal, divided by 30 servings = 40.26 calories per piece.
    If i'm right, I'm loving this :-). Please correct me if I'm wrong.
    Thanks!

    Reply
    • Skinny Ms.  September 7, 2013

      We calculated more, but I like 40.26 better! lol 🙂

      Reply
  56. Crunchy Hot Mama  October 6, 2013

    Just made this and it turned out delicious! I used Enjoy Life chocolate chips, since they're dairy, nut, soy, and gluten free. My MIL who doesn't like fudge even loved it! Thanks for an amazing recipe 🙂

    Reply
    • Skinny Ms.  October 7, 2013

      YEAH!!! Jess, did the fudge set enough for you?

      Reply
  57. Melissa Laster  October 27, 2013

    Is coconut milk (like the canned lite coconut milk from Trader Joe's) or coconut cream (the thick, full-fat heavy stuff) the best for this? I have both…just don't wanna screw it up! Thanks! 😉

    Reply
    • Skinny Ms.  October 29, 2013

      Melissa, If you don’t mind the full fat, use that one. If you prefer lite, use that one. The Trader Joe’s kind is great.

      Reply
  58. Felicia  October 28, 2013

    i love peanut butter in my fudge and usually sub half the butter with peanut butter, any ideas how to get some natural peanut butter in this recipe? (i use krema creamy).
    By the way i have NEVER seen so many clean deserts!! i cannot wait to get started!! lol

    Reply
  59. Kim  October 28, 2013

    Has anyone tried it with light coconut milk? Always looking for ways to reduce those points …

    Reply
    • Skinny Ms.  October 29, 2013

      Kim, Just make sure it’s canned lite.

      Reply
  60. Felicia  October 28, 2013

    i love peanut butter in my fudge and usually sub half the butter with peanut butter, any ideas how to get some natural peanut butter in this recipe? (i use krema creamy).

    Reply
  61. Kate  November 5, 2013

    Since you're interested in health (as I am), I thought you'd be interested in knowing Ghirardelli is sadly one of the three large chocolate manufacturer's using GMO cacao. The other two (last I checked in 2012), are Hershey's and Nestle.

    Fortunately for everyone there are organic, Fair Trade, GMO-free 65% dark chocolate chips (Sunspire being the main widely available brand)!

    Reply
  62. Ranjani  November 5, 2013

    Don't have a slow cooker but I do have a dutch oven. Any instructions on how high the heat should be on for 2 hours if I am doing this on the dutch oven or do you not recommend that at all? Thanks.

    Reply
  63. Elaine  November 5, 2013

    what can you use if you don't have a slow cooker???

    Reply
  64. Paula  November 8, 2013

    Mine turned out kind of crumbly and dry. It's in the fridge for the 4 hour period right now. I'm not sure it's going to turn out.

    Reply
  65. Beth Cutler  November 13, 2013

    When you say 1/4 cup of canned coconut milk, do we need to stir up the separated fat with liquid then measure it out?

    Reply
    • GaleCompton  November 14, 2013

      Beth, Yes….stir first.

      Reply
  66. Vera  November 16, 2013

    I tried this with Enjoy life chips, 1/4C coconut milk from a can, raw honey and vanilla. THe results turned out like frosting. It didn't set… Nor did the color turn into the caramel color. Still dark brown.
    Any suggestions??

    Reply
    • GaleCompton  November 17, 2013

      Vera, The color should be dark brown like fudge. Did you cook according to the instructions?

      Reply
  67. Linda  November 25, 2013

    Found this recipe on Pinterest and gave it a shot today. Mine actually set while still in the crockpot. I used a 6 qt crock pot so I'm wondering if I should increase the 1/4 cup coconut milk to 1/2 cup? Also, do the chips need to be melted when combining the ingredients or just let the crockpot melt it all down during it's two hour cook time?

    Reply
    • GaleCompton  November 26, 2013

      Linda, I actually use 1/2 coconut milk myself, but a lot of people seem to have trouble with it setting if they use more than 1/4 cup. Yes, just add the chips and allow to melt in the slow cooker. Happy Holidays! 🙂

      Reply
  68. Barbara  December 23, 2013

    I love this fudge! I want to try adding things like walnuts, marshmallows, or pretzels. Would this work?

    Reply
    • GaleCompton  December 26, 2013

      Barbara, Sure, just add after removing from the heat source. You may need to up your coconut milk to 1/2 cup if adding other ingredients.

      Reply
  69. Beth  December 30, 2013

    How long will this last in the fridge?

    Reply
    • GaleCompton  December 31, 2013

      Beth, One week is about the limit.

      Reply
  70. BarbM  February 1, 2014

    I hope I didn't ruin it but I added the vanilla right in the beginning. What do you think?

    Reply
    • GaleCompton  February 8, 2014

      How did it turn out?

      Reply
  71. Jim Davis  February 18, 2014

    It's been a long time since I enjoyed any kind of fudge. I'm looking forward to making some. Looks like a great recipe, short,simple and sweet.

    Reply
  72. Jenny  April 30, 2014

    Ayur Veda advises not to heat honey above 42 degrees centigrade which is 107.6 Fahrenheit or the all-important ‘medicinal’ molecular structure of honey is changed irrevocably, making it indigestible (in a sense…toxic!!!). But maybe maple syrup would work 🙂 Looks so enticing.

    Reply
  73. stephanie  May 30, 2014

    can you anything other than coconut milk? my son is allergic to all tree nuts including coconuts and almonds.

    Reply
    • SkinnyMs  June 4, 2014

      Stephanie, You can us whole milk or almond milk. Keep us posted!

      Reply
  74. Dee  June 11, 2014

    Mine was horrible. I think the chocolate seized because of too much moisture in my slow cooker. Expensive experiment and so sad because I love fudge. Maybe a tea towel under the lid if I try it again!

    Reply
    • SkinnyMs  June 13, 2014

      Dee, It sounds odd, but sometimes you can fix seized chocolate by adding more moisture. Try adding more coconut milk to the mixture. You also may be able to reheat the mix to make our hot fudge sauce http://skinnyms.com/clean-eating-hot-fudge/, adding in more coconut milk slowly while stirring constantly. Chocolate sauce is a great way to save seized chocolate. It shouldn’t be grainy either.

      Reply
      • Dee  June 14, 2014

        Thanks, I put it in the fridge as I couldn't bear throwing all that chocolate away, chocolate sauce sounds delish and worth a try!!!

        Reply
        • SkinnyMs  June 16, 2014

          Dee, I know, that would have been a shame. Yes, let us know if it works out. Remember to heat on low and stir in the coconut milk gradually. Looking forward to hearing from you:).

          Reply
  75. Ani Jansson Durham  July 10, 2014

    Easy to make, beyond delicious. Perfect to satisfy a sweet craving with only a couple of bites. HIGHLY recommend!

    Reply
  76. Shea  September 15, 2014

    I am trying this recipe now ! I'm waiting for it to cool. I make my own coconut milk. It's the best tasting coconut milk!

    Reply
  77. Penny  October 14, 2014

    How is this refined sugar free when there will be sugar in the chocolate chips?
    Do you have any idea how much unsweetened chocolate (in bar form) I could use to replace the chocolate chips?

    Reply
    • SkinnyMs  October 15, 2014

      Penny, Yes you can use unsweetened chocolate but then you must add at least 1/2 cup more honey to the recipe.

      Reply
  78. Sophie  October 16, 2014

    When you say canned coconut milk do you mean the thick cream on the top. Some cans have thick tops and others just runny coconut milk.
    Thanks

    Reply
    • SkinnyMs  October 16, 2014

      Sophie, Yes the kind of coconut milk with the thick cream on the top.

      Reply
  79. Angela  October 22, 2014

    I'm allergic to coconut and most tree nuts. Would this recipe work with coconut substitutions? Such as – soy milk, rice milk, and a healthy oil not derived from coconut?

    Reply
    • SkinnyMs  October 23, 2014

      Angela, The milk has to be really thick. Unflavored soy creamer might work in place of the coconut milk. Or if you get vanilla creamer, just don't add the vanilla. Also heavy cream (dairy) would work. Then in place of the coconut oil, organic palm shortening, butter or canola oil should work.

      Reply
  80. Gina  November 6, 2014

    what kind of oil do you suggest in the pan for cooling? Coconut oil?

    Reply
    • SkinnyMs  November 6, 2014

      Gina, Yes you can use the coconut oil to lightly grease the pan. You can also use canola oil or a mild (not extra virgin olive oil) or a spray.

      Reply
      • Joseph  November 29, 2014

        Trader Joe's sells a coconut oil spray if you prefer to use coconut oil for greasing your pans 🙂

        Reply
  81. Gina  November 12, 2014

    I'm making this fudge now, just finished the two hour portion and added my vanilla. I didn't touch anything but is it normal that my chocolate chips haven't completely melted? By the way, my house smells wonderful!

    Reply
    • SkinnyMs  November 13, 2014

      Gina, Yes it's okay that the chips haven't completely melted. Let us know how it turns out!

      Reply
  82. taytay  November 23, 2014

    they should rename it fudge for dummies

    Reply
  83. Joseph  November 29, 2014

    This looks like a great fudge recipe! I was wondering if other types of baking chips would work like say for example would white chocolate chips work if you want white chocolate fudge? Or peanut butter chips if you want peanut butter fudge (or combination of chocolate and peanut butter chips for chocolate-PB fudge)?

    Also would canned lite coconut milk work? It's still pretty fatty, fattier than the stuff in a carton but not as fatty as canned regular coconut milk. And also: Olivio brand makes a vegan non-GMO coconut oil spread that's not as fatty as regular coconut oil. Would that work or does it have to be full-fat coconut oil for it to set properly?

    Reply
    • SkinnyMs  December 1, 2014

      Joseph, The coconut milk has to be full fat. Not sure about the spread, but I would say use regular full fat coconut oil. Other types of chips should work. Enjoy:)!

      Reply
      • Joseph  December 8, 2014

        I see. Actually in another comment you said to someone else that the milk just has to be really thick. Perhaps fat-free condensed milk would work? I also have a recipe for making your own condensed milk in the crockpot from almond milk (the stuff in the cartons, coconut milk beverage in the carton might work too) plus sugar….and it's less WW points than fat-free condensed milk from the store. As for the coconut oil I could try it with the coconut oil spread from Olivio and if it doesn't set then I at least have a hot fudge sauce I can put over ice cream 😛

        Reply
  84. Toni  December 12, 2014

    One is cautioned not to stir "at this point" after adding the vanilla – does that mean to stir in the vanilla & then no stirring OR just pour the vanilla on top of the mixture so there is no stirring at all at that step? Thanks for this clarification. The fudge sounds decadent & wonderful!

    Reply
    • SkinnyMs  December 12, 2014

      Toni, Good question. The last time you stir the fudge is when you stir in the vanilla when it's still very hot. Once it starts cooling, do not stir it at all.

      Reply
      • Toni  December 12, 2014

        Thanks! 🙂

        Reply
  85. Thea  December 22, 2014

    We just made a batch and love it! I am trying to make some for my sister that has a corn allergy. I need to use 100% cocoa, chocolate chips. I think I should add more sugar to compensate, any ideas about how much?

    Reply
    • SkinnyMs  December 23, 2014

      Thea, You can add a touch of sweetener, taste the batter, and add more as you go to get the level of sweetness desired.

      Reply
  86. Kim  June 14, 2015

    what can I use in place of coconut milk, I am allergic to coconut and tree nuts

    Reply
    • SkinnyMs  June 15, 2015

      You could substitute whole milk, half-and-half, or goat's milk in place of coconut milk to ensure that the fudge has enough fat to remain solid.

      Reply
  87. Jennifer Muirhead  September 29, 2015

    I'm thinking this might work better if it was stirred every 15 mins or so, same as you would do with a dairy based fudge. When I tried it with the 2 hours without stirring it burnt onto the base and sides of the slow cooker (yes it was on low). It tasted nice, I just had to throw part of it away because it was burnt.

    Reply
  88. Casi  October 25, 2015

    Question: What size of slow cooker is recommended for this?

    Also, could we use soy milk instead of coconut? I have an anti-coconut fanatic in the house…

    Thank you!

    Reply
    • SkinnyMs  October 26, 2015

      You can use a 4-6 quart slow cooker. I've never used soy milk in this recipes so I can't say for sure what the results will be. Keep in mind, there does need
      to be some fat in whatever liquid you go with. Keep us posted! 🙂

      Reply
  89. Sonia  December 22, 2015

    Making 3rd batch tonight! Love this fudge. It does take about an hour to get to room temperature. Stir & stir until your hand & arm get tired (JK), no glossy chocolate & then put it in a glass 8 x8 pan lined with parchment paper. Refrigerate for 4 hours or overnite. When ready to cut into squares, let pan sit at room temperature for about 15 to 20 minutes. Turn out fudge onto cutting board & cut with sharp knife. It goes farther by cutting each square (20 pieces per recipe) into half & then you have 40 pieces to share. Ghirardelli bittersweet chocolate chips are the best. May try honey next time instead of coconut sugar.

    Reply
  90. Ali  February 29, 2016

    Can this be frozen?

    Reply
    • Gale Compton  February 29, 2016

      Ali, Yes, just be sure to thaw in the fridge.

      Reply
  91. Diane  March 5, 2016

    I have limited arm strength-can you use a hand mixer, and if so, what speed and time?

    Reply
    • Gale Compton  March 5, 2016

      Diane, Yes, low-medium speed for about 5 minutes should do it!

      Reply

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