Slow Cooker 3-Ingredient Whipped Coffee Fudge
Slow Cooker 3-Ingredient Whipped Coffee Fudge is a rich, creamy treat that combines sweet white chocolate with the bold flavor of instant coffee. The slow cooker makes this simple fudge easy to prepare, while a little whipping creates a smooth, light texture.
This easy dessert is perfect for holiday trays, homemade gifts, coffee lovers, or whenever you want a sweet treat with a delicious coffeehouse-inspired flavor.
Ingredients
- 3 cups white chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 2 tablespoons instant coffee granules
How to Make Slow Cooker 3-Ingredient Whipped Coffee Fudge
1. Prepare the Slow Cooker
Line a 8-by-8-inch baking dish with parchment paper, leaving some overhang on the sides.
Lightly grease the parchment paper.
2. Combine the Ingredients
Add the white chocolate chips, sweetened condensed milk, and instant coffee granules to the slow cooker.
Stir gently to combine.
3. Melt
Cover and cook on LOW for approximately 1 to 1 1/2 hours, stirring every 20 to 30 minutes.
Continue until the chocolate is completely melted and the mixture is smooth.
Do not allow the mixture to boil.
4. Whip the Fudge
Once smooth, remove the mixture from the slow cooker.
Using a hand mixer, beat the mixture for about 1–2 minutes, until it becomes thicker and slightly lighter.
5. Chill
Immediately spread the fudge mixture into the prepared pan.
Smooth the top with a spatula.
Refrigerate for at least 2–3 hours, or until firm.
6. Cut and Serve
Lift the chilled fudge from the pan using the parchment paper.
Cut into small squares with a sharp knife and serve.
Tips for the Best Coffee Fudge
Use instant coffee granules rather than brewed coffee. Brewed coffee adds too much liquid and can prevent the fudge from setting properly.
Stir the mixture periodically while it melts to prevent the chocolate from scorching.
Do not overheat the chocolate. Slow, gentle melting produces a smoother fudge.
For cleaner cuts, chill the fudge thoroughly and use a sharp knife.
Storage
Store the fudge in an airtight container in the refrigerator for up to 1 week.
Separate layers with parchment or wax paper to prevent the pieces from sticking together.
Recipe Card
Prep Time: 10 minutes
Cook Time: 1–1 1/2 hours
Chill Time: 2–3 hours
Total Time: About 4 hours
Servings: 16–24 pieces
Ingredients
- 3 cups white chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 2 tablespoons instant coffee granules
Instructions
- Line an 8-by-8-inch pan with parchment paper.
- Add white chocolate chips, condensed milk, and instant coffee to the slow cooker.
- Cook on LOW for 1–1 1/2 hours, stirring every 20–30 minutes.
- Remove from heat and beat for 1–2 minutes until slightly thickened.
- Spread into the prepared pan.
- Refrigerate for 2–3 hours until firm.
- Cut into squares and serve.