Slow-Cooker 3-Ingredient Whipped Coffee Fudge – All Recipes Healthy Food

Slow-Cooker 3-Ingredient Whipped Coffee Fudge

 

Step-by-Step Instructions

1
Melt the Fudge Base
Low heat ensures smooth, unscorched chocolate

Add the white chocolate chips and sweetened condensed milk to the slow cooker insert. Cover and set to LOW for 30 to 45 minutes, stirring every 15 minutes, until the mixture is completely melted and smooth.

2
Whip the Coffee Foam
Whip until stiff, golden peaks form

While the chocolate melts, combine 2 tablespoons of instant coffee granules, 2 tablespoons of granulated sugar, and 2 tablespoons of hot water in a medium bowl. Using an electric hand mixer, whip on high speed for 3–5 minutes until light, frothy, and hold stiff peaks.

3
Combine and Layer
Optionally split into two distinct layers

Line an 8×8-inch baking pan with aluminum foil or parchment paper. Pour two-thirds of the warm white chocolate fudge base into the bottom of the pan to form a firm base layer. Fold the whipped coffee foam into the remaining white chocolate base in the slow cooker, then spread gently over the top.

4
Chill and Set
Refrigerate for at least 2 to 3 hours

Cover the pan and place it in the refrigerator for at least 2 hours (or up to 4 hours) until fully set and firm to the touch.

5
Slice and Serve
Use a warm knife for clean slices

Lift the fudge out of the pan using the foil overhang. Transfer to a cutting board and slice into 16 even squares using a sharp knife rinsed under hot water and wiped dry.

Tips for Fudge Perfection

  • Prevent Steam Drops: Place a clean kitchen towel under the slow cooker lid while melting the chocolate. This catches condensation and prevents water drops from seizing the white chocolate.

  • Customize the Roast: For a stronger espresso hit, use instant espresso powder instead of standard instant coffee.

  • Storage: Store fudge squares in an airtight container between sheets of parchment paper in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

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