Slow Cooker 4-Ingredient Hot Fudge Directions:
Lightly coat the inside of a 2–4 quart slow cooker with nonstick cooking spray.
Add the semi-sweet chocolate chips, sweetened condensed milk, cubed butter, and heavy cream to the slow cooker.
Cover and cook on LOW for 1 hour 45 minutes. During the last 60 minutes, stir every 20 minutes, scraping the bottom and sides thoroughly.
Once completely smooth, thick, and glossy, switch the slow cooker to the WARM setting and stir until uniform.
Carefully ladle the hot fudge into clean, heat-safe mason jars, leaving 1/2 inch space at the top of each jar.
Allow jars to cool uncovered at room temperature for 1 hour until thickened and shiny on top.
Seal with lids and refrigerate for at least 4 hours before serving.
To serve, microwave 15 seconds at a time, stirring between intervals, until smooth and pourable.
WW Points Calculation
Semi-sweet chocolate chips (12 oz) 48.00
Sweetened condensed milk (14 oz) 40.00
Light butter (1/2 cup) 40.00
Heavy cream (1/2 cup) 24.00
Points Information:
Total Points: 152.00
Servings: 32 servings (2 tbsp each)
Points per serving: 4.75
Nutrition Information
Calories: 160
Fat: 11g
Protein: 1g
Carbohydrates: 15g
Sugar: 14g
Sodium: 45mg
I'm waiting for your comments! Enjoy!
