Slow Cooker 3-Ingredient Whipped Coffee Fudge – Page 2

Line an 8×8-inch baking pan with aluminum foil, allowing the foil to hang over the sides for easy removal.
Add 2 cups of white chocolate chips and approximately 3/4 of the sweetened condensed milk to a heat-safe bowl.
Place the bowl in a slow cooker set to LOW.
Heat for 30–45 minutes, stirring every 10–15 minutes until smooth and glossy.
Pour the melted mixture into the prepared pan and spread into an even layer.
Set aside to cool slightly while preparing the coffee layer.
In a second bowl, combine the remaining 1 cup white chocolate chips, the remaining sweetened condensed milk, and the instant espresso powder.
Place the bowl in the slow cooker and heat on LOW for another 30–45 minutes, stirring occasionally until smooth.
Remove from the slow cooker and allow the mixture to rest for 5 minutes.
Whisk vigorously for 1–2 minutes, or beat with a hand mixer for about 1 minute, until slightly lighter and fluffier.
Carefully spread the coffee mixture over the cooled base layer.
Smooth the top gently, leaving decorative swirls if desired.
Allow the pan to cool at room temperature for 15–20 minutes.
Refrigerate for at least 3–4 hours, or until fully firm.
Lift the fudge from the pan using the foil overhang.
Cut into 24 small squares using a sharp knife.
Serve chilled or allow to sit at room temperature for 5–10 minutes before serving for a softer texture.

Overnight chilling creates the cleanest slices and most distinct layers.
Run your knife under hot water between cuts for neat, professional-looking squares.
Decaf instant coffee can be used for a lower-caffeine version.

Cooking Techniques

Melting the chocolate slowly on LOW heat prevents scorching and maintains a smooth texture.
Whisking the coffee layer incorporates air, creating a lighter and more whipped consistency.
Cooling the base layer slightly before adding the top layer helps maintain clean separation between the layers.