Ingredients
Equipment
Method
- Lightly grease the inside of your slow cooker with cooking spray or butter. This will prevent the chocolate from sticking and make for easy cleanup. A small (1.5 to 2-quart) slow cooker works best for this recipe, but you can scale it up or down if needed, adjusting cooking times accordingly.
- Add the entire bag of semi-sweet chocolate chips to the greased slow cooker. Pour the can of sweetened condensed milk directly over the chocolate chips.1 (12 ounce) bag semi-sweet chocolate chips, 1 (14 ounce) can sweetened condensed milk
- If you're using chopped nuts, stir them in now. You can also add the vanilla extract and salt at this stage. The salt is crucial for balancing the sweetness and enhancing the chocolate flavor. If you're feeling adventurous, a tiny pinch of cinnamon can add a wonderful warmth and complexity.1/2 cup chopped nuts, 1 teaspoon vanilla extract, 1/4 teaspoon salt, Pinch cinnamon
- Gently stir all the ingredients together until they are well combined. It might look a bit messy at first, but keep stirring until you have a relatively uniform mixture.
- Cover the slow cooker and set it to cook on the "Low" setting. Cook for approximately 1 to 1.5 hours. The key is to cook it low and slow.
- Every 30 minutes, remove the lid and stir the chocolate mixture well. This helps to ensure even melting and prevents scorching. You'll notice the mixture gradually becoming smoother and more liquid.
- The chocolate is ready when it's completely melted and has a smooth, glossy, and luscious texture. It should be easily stirred and pourable. Be careful not to overcook, as this can lead to a grainy texture or even seizing of the chocolate. If you find it's not fully melted after 1.5 hours, continue cooking in 15-minute increments, stirring frequently.
- Once the chocolate candy is perfectly melted, stir it one last time. Prepare a baking dish (an 8x8 inch or 9x9 inch dish lined with parchment paper or foil works well, with the excess hanging over the sides to easily lift the candy out later) or individual candy molds.
- Carefully pour the molten chocolate mixture into your prepared dish or molds. If using a dish, spread it evenly using a spatula. If using molds, fill them to your desired level.
- Immediately after pouring, you can sprinkle any additional toppings you like, such as more chopped nuts, sea salt flakes, sprinkles, or even a swirl of white chocolate.1/2 cup chopped nuts
- Place the dish or molds in the refrigerator for at least 2-3 hours, or until the chocolate candy is completely firm and set.
Notes
Store in an airtight container in the refrigerator for up to two weeks. Can also be frozen for up to 3 months.
