This Slow Cooker 4-Ingredient Hot Fudge is the kind of recipe that gets passed down on handwritten index cards, smudged with chocolate and memories. In our family, it came from Grandma Susie, who made it every year for special treats—Christmas goodie trays, back-to-school ice cream nights, or just because someone had a hard day. It turns out glossy, dark, and rich enough that we always joked it was practically liquid gold. You toss a few simple ingredients into the slow cooker, let it melt low and slow, and before you know it you’ve got jars of homemade fudge sauce that make any plain bowl of ice cream feel like a celebration.
🍫 4-Ingredient Slow Cooker Hot Fudge
🛒 Ingredients
- 2 cups semi-sweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup unsalted butter, cut into cubes
- 1/2 cup heavy cream
👩🍳 Directions
- Prep: Lightly spray the inside of a small slow cooker (2–4 quart size works best) with nonstick cooking spray to help with cleanup.
- Combine: Add the semi-sweet chocolate chips, sweetened condensed milk, cubed butter, and heavy cream directly to the slow cooker.
- Cook: Cover and cook on LOW for 1 1/2 to 2 hours. During the last hour, stir every 20–30 minutes, making sure to scrape along the edges and bottom so nothing scorches.
- Check & Adjust: When the mixture is completely smooth, glossy, and thick—like warm hot fudge—turn the slow cooker to the WARM setting. Stir well and taste; if you like, you can add a tiny pinch of salt or a splash of vanilla at this point, but it’s delicious just as Grandma Susie made it with these four ingredients.
- Jar the Fudge: Carefully ladle or pour the hot fudge into clean, heat-safe mason jars set on a towel on your countertop. Leave a little space at the top of each jar. Wipe any drips from the rims, then let the fudge cool uncovered until it thickens and the tops look shiny and set.
- Store & Serve: Once cooled to room temperature, add lids and refrigerate the jars. The fudge will thicken further as it chills. To serve, warm a jar in the microwave in short bursts (15–20 seconds, stirring in between) or set the jar in a bowl of warm water until pourable and silky again.