Slow Cooker 3-Ingredient Whipped Coffee Fudge Directions:
Line an 8x8-inch pan with foil or parchment paper, leaving some overhang so the fudge can be lifted out easily.
Place 1 1/3 cups white chocolate chips and about 5 ounces fat-free sweetened condensed milk in a heat-safe bowl that fits inside the slow cooker.
Set the bowl in the slow cooker, cover, and cook on LOW for 30 to 45 minutes, stirring every 10 to 15 minutes, until the mixture is smooth, thick, and fully melted.
Carefully remove the bowl and spread the white chocolate mixture evenly into the prepared pan.
Place the remaining 2/3 cup white chocolate chips, remaining fat-free sweetened condensed milk, and instant espresso powder in the heat-safe bowl.
Return the bowl to the slow cooker, cover, and cook on LOW for 25 to 40 minutes, stirring every 10 to 15 minutes, until smooth and evenly coffee-colored.
Remove the bowl from the slow cooker and let the coffee mixture sit for 5 minutes, then whisk vigorously for 1 to 2 minutes until it looks slightly lighter and softer.
Gently spread the whipped coffee layer over the white chocolate base without pressing too hard, keeping the layers mostly separate.
Refrigerate for at least 3 to 4 hours, or until firm enough to slice cleanly.
Lift the fudge from the pan, peel away the foil or parchment, and cut into small squares. Store chilled until ready to serve.
WW Points Calculation
White chocolate chips, 2 cups: 96.00 points
Fat-free sweetened condensed milk, 1/2 can: 24.00 points
Instant espresso powder or instant coffee granules, 2 tablespoons: 0.00 points
Points Information
Total Points: 120.00 points
Servings: 36 servings / 1 small square
Points per serving: 3.33 points
Nutrition Information
Calories: 82
Protein: 1 g
Carbohydrates: 13 g
Fat: 3 g
Fiber: 0 g
Sugar: 12 g
Sodium: 22 mg
I'm waiting for your comments! Enjoy!
