Prepare the pan: Line an 8×8-inch square baking pan with parchment paper, leaving some overhang on two sides to create handles. Lightly mist the parchment with nonstick spray or rub with a thin film of neutral oil to make slicing easier later.
Set up the slow cooker: Place a heat-safe mixing bowl that fits comfortably inside your slow cooker, or use a slow cooker-safe insert if yours is smooth and nonstick. You want a gentle, even heat, so plan to cook on LOW only.
Slow cooker setup with bowl of white chocolate and peanut butter ingredients
Add the main ingredients: To the bowl or insert, add the white chocolate chips and the entire can of sweetened condensed milk. Spoon in 3/4 cup of the creamy peanut butter, reserving the remaining 1/4 cup in a small microwave-safe bowl for swirling later.
Melt in the slow cooker: Cover the slow cooker with its lid and set to LOW. Cook for 45 minutes, then uncover and stir slowly but thoroughly with a heatproof spatula, scraping the bottom and sides. The mixture will look partly melted at this stage.
Continue cooking until smooth: Replace the lid and continue to cook on LOW for another 15–30 minutes, stirring every 10–15 minutes, until the mixture is completely smooth, thick, and glossy. Avoid overcooking—once the chocolate is melted and no lumps remain, it’s ready. The total time is usually about 1 to 1 1/4 hours, depending on your slow cooker.
Warm the remaining peanut butter: While the fudge base finishes, gently warm the reserved 1/4 cup peanut butter in the microwave for 15–20 seconds, just until it loosens to a pourable but still thick consistency. Do not overheat; you don’t want it hot, just fluid enough to drizzle.
Glossy melted fudge mixture being stirred in slow cooker bowl
Transfer the fudge base: Turn off the slow cooker and carefully remove the bowl or insert using oven mitts. Immediately pour or scrape the hot fudge mixture into the prepared 8×8-inch pan, spreading it into an even layer with your spatula. Work fairly quickly; it will begin to set as it cools.
Create the peanut butter swirls: Drizzle the warmed peanut butter in thin lines or puddles over the surface of the fudge. Use the tip of a butter knife or a skewer to gently drag through the peanut butter and fudge in small, looping motions, creating swirls and ribbons. Avoid overworking the top—fewer, deliberate passes give you defined marbling rather than blending everything together.
Set the fudge: Let the pan cool at room temperature for about 30–45 minutes, then transfer it to the refrigerator. Chill for at least 3 hours, or until the fudge is very firm all the way through. For the cleanest cuts, you can chill it overnight.
Freshly swirled fudge in parchment-lined pan
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
