2 cups semi-sweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1/2 cup unsalted butter, cut into cubes
1/2 cup heavy cream
Directions
Lightly spray the inside of a small slow cooker (2–4 quart size works best) with nonstick cooking spray to help with cleanup.
Add the semi-sweet chocolate chips, sweetened condensed milk, cubed butter, and heavy cream directly to the slow cooker.
Cover and cook on LOW for 1 1/2 to 2 hours. During the last hour, stir every 20–30 minutes, making sure to scrape along the edges and bottom so nothing scorches.
When the mixture is completely smooth, glossy, and thick—like warm hot fudge—turn the slow cooker to the WARM setting. Stir well and taste; if you like, you can add a tiny pinch of salt or a splash of vanilla at this point, but it’s delicious just as Grandma Susie made it with these four ingredients.
Carefully ladle or pour the hot fudge into clean, heat-safe mason jars set on a towel on your countertop. Leave a little space at the top of each jar. Wipe any drips from the rims, then let the fudge cool uncovered until it thickens and the tops look shiny and set.
Once cooled to room temperature, add lids and refrigerate the jars. The fudge will thicken further as it chills. To serve, warm a jar in the microwave in short bursts (15–20 seconds, stirring in between) or set the jar in a bowl of warm water until pourable and silky again.
Variations & Tips
For kids who like things extra sweet and mild, swap half of the semi-sweet chocolate chips for milk chocolate chips. If your crew loves a darker, less sweet fudge, use dark chocolate chips or a mix of dark and semi-sweet. To make a “turtle” style sauce, stir in a handful of chopped pecans just before ladling into jars. For a peppermint version around the holidays, add a few drops of peppermint extract after cooking and sprinkle crushed candy canes over the top when serving. If you need to avoid heavy cream, you can use evaporated milk in its place for a slightly lighter but still rich sauce. For gifting, make a double batch, pour into 4 small mason jars, and add handwritten labels that say “Grandma Susie’s Liquid Gold” with simple reheating instructions. Store jars in the refrigerator for up to 2 weeks; for longer storage, freeze them (leaving headspace in the jar) and thaw overnight in the fridge before gently reheating.
