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Slow Cooker Walnut and Cranberry Fudge Recipe
Edible science experiment to make Slow Cooker Walnut and Cranberry Fudge as an example of Metamorphic Rocks
Course
Dessert
Author
Cerys Parker
Ingredients
500
g
of chocolate chips or chocolate pieces
milk chocolate, and white chocolate
1
tablespoon
unsalted butter
1
teaspoon
vanilla extract
1
can
sweetened condensed milk
Instructions
Add the chocolate, butter, vanilla extract, and sweetened condensed milk to your slow cooker.
Add in the cranberries and walnuts.
Heat on low for 2 hours stirring every 15 minutes.
Line a square baking dish with parchment paper.
Pour melted fudge into the lined baking dish.
Refrigerate until set.
Cut in cubes.
Store in a sealed container in the refrigerator.