Slow cooker/crockpot chocolate fudge Christmas Puddings. The fudge itself really easy to make, just four ingredients. The decorating is a little more tricky but nothing too taxing. It makes a fabulous homemade Christmas gift that will be loved! There are step by step photos below the printable recipe! Also see my Mars Bar Crockpot Chocolate Fudge recipe for more ideas.
Crockpot Chocolate Fudge Christmas Pudding Recipe
Chocolate fudge made in the crockpot/slow cooker, cut into circles and decorated as cute Christmas puddings. Great foodie Christmas craft idea and perfect Christmas gift!
- 400 grams/14oz of chocolate
- 4 packets of caramel chocolates
- A tablespoon of butter
- 400 grams/14oz tin of condensed milk
- 120 grams/4oz White chocolate buttons
- Green icing Holly Leaves
- Red Icing Berries
- Step 1 Break up the bars of chocolate. I used milk chocolate with Oreo cookies for the texture, but use whatever is on offer. Add the chocolate caramels (I used Rolos, but any brand will do. If you can’t get caramels, add chopped up Mars Bars). Place all the broken chocolate, the butter and the tin of condensed milk in the crockpot/slow cooker.
- Step 2 Leave the lid off and stir with a metal spoon. This stops condensation from forming in the crockpot, as the water isn’t good for the fudge. Also, make sure you put the crockpot on low.
- Step 3 Stir the fudge every fifteen minutes. I cooked mine for about an hour and a half.
- Step 4 Line a container with greaseproof paper. I used a ceramic dish of around 10” x 7”. But use what you have handy.
- Step 5 Then pop the dish in the fridge for about an hour until it is set. Once set, remove the fudge from the dish and carefully peel away the greaseproof paper. Find a metal circle cookie cutter and put it in a jug of hot water to heat it up. I had a tea-towel handy and dried the cutter in between cuts. Because the cutter was hot it cut the fudge easier and made a neater job.
- Step 6 Place the circle slices on greaseproof paper and return to the fridge until ready to decorate.
- Step 7 Decorating: Boil a pan of hot water and then place a bowl over the top of it. Don’t allow the bowl to touch the water – the steam is sufficient. Pour your white chocolate buttons into the bowl and leave until melted.
- Step 8 Stand each of the circles up and then – slowly, with a teaspoon – drizzle hot white chocolate from the top so that it drips down the sides. (You’ll get the hang of it after the first couple!). Whilst the chocolate is soft, add the holly berries and leaves. You can make these yourself from sugarpaste icing, but I cheated and bought from Ebay!
- Step 9 Then return to the fridge to set. I think these would look great wrapped in a clear bag and decorated with a Christmas ribbon