Slow Cooker Sweet Cream Cold Brew Fudge Directions:
Line an 8-by-8-inch baking pan with parchment paper, leaving overhang on two sides.
Lightly coat the parchment paper with cooking spray.
Place the sweetened condensed milk, chocolate chips, and cold brew concentrate in a dry heat-safe bowl that fits inside the slow cooker.
Place the bowl in the slow cooker without allowing it to touch the lid.
Pour hot tap water around the bowl until it reaches halfway up the outside of the bowl.
Keep all water away from the chocolate mixture.
Cover and cook on low for 45 minutes without stirring.
Carefully remove the lid away from your face.
Stir slowly until the mixture is completely smooth, thick, and glossy.
Cover and cook for 10 more minutes if any chocolate chips remain unmelted.
Carefully lift the dry bowl from the slow cooker.
Spread the fudge evenly in the prepared pan.
Tap the pan gently against the counter to level the surface.
Cool at room temperature for 30 minutes.
Refrigerate for at least 3 hours, until completely firm.
Lift the fudge from the pan and cut it into 24 equal pieces.
Keep the fudge refrigerated until serving.
WW Points Calculation:
Eagle Brand Fat Free Sweetened Condensed Milk: 58.08 points
Ghirardelli Semi-Sweet Chocolate Premium Baking Chips: 90.72 points
Points Information:
Total Points: 148.80 points
Servings: 24 servings / about one 1⅓-by-2-inch piece each portion
Points per serving: 6.20 points
Nutrition Information:
Calories: 111
Protein: 2.6 g
Carbohydrates: 19.5 g
Fat: 3.8 g
Fiber: 0.9 g
Sugar: 17.6 g
Sodium: 22 mg
I'm waiting for your comments! Enjoy!
