New York Times best-selling author, slow cooking expert, mom of three
  • Follow me
  • Subscribe to newsletter
  • Follow me on Pinterest
  • Follow me on Twitter
  • Become a fan on Facebook
  • Follow me on Google Plus

A Year of Slow Cooking

Wednesday, June 11, 2014

Introducing the "Flat Slow Cooker"

You've heard of Flat Stanley, but how about "Flat Slow Cooker"? Not everybody travels with their slow cooker, but this way you can! 


Take pictures of yourself traveling with either your slow cooker, or your "Flat Slow Cooker" and email them to me at steph @ to add to the facebook album!

Have a wonderful summer!!

stay safe, and remember to wear sunscreen!


camping with your slow cooker
slow cooking during the summer months
a slow cooker meal plan
slow cooker freezer meals

never miss a recipe! sign up to receive the newsletter(s) to be sent right to your inbox!

super cute "Flat Slow Cooker" design by Lexie, of Lexie's Kitchen. 

Friday, June 6, 2014

How to Make Perfect Fudge in the Slow Cooker

I started reading about Intermittent Fasting this week which naturally got me to find a way to make fudge.

I know. 

I don't understand me, either.

Don't wait until the Holiday season to make fudge again. This is SO easy a four-year-old could do it (unless her mom shoos her out of the kitchen so nobody knows how much fudge got eaten in the name of Quality Control).

The Ingredients
serves 10-20 (or Adam and Me on date night)

3 cups semi sweet chocolate chips 
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure vanilla extract
1 tablespoon salted butter
cooking spray to spray down the crock
parchment paper or non-stick foil to line a 9 x 9 baking pan

The Directions

Use a 4-quart slow cooker. If you only have a 6-quart, that's okay, but it will melt faster, so keep an eye on your chocolate.
Spray the crock well with cooking spray (if you are using a Ninja, I'd still spray it down). 
Dump everything into the pot. Cover, and cook on high for about 1 hour, or on low for about 2 hours. Stir every 30 minutes. Once the chocolate has lost it's form and can be stirred into a liquid state, spread it out into a lined 9 x 9 baking pan.
Chill in the refrigerator overnight (or at least 4 hours) before cutting into bite-sized squares.

The Verdict

It's perfect. I wondered how the consistency would be without marshmallow fluff, but the condensed milk made the same sort of smooth texture with the chocolate as I wanted. 
Because the mixture doesn't need to get boiled to a candy-making boiling point, this is a great recipe for kids. If you'd like to, go ahead and add chopped nuts or candy canes for a peppermint version.

Long Live Fudge!!

never miss a recipe! sign up for the newsletter (s) and get everything delivered right to your inbox!

You are using Internet Explorer 6 which is unable to render this web site properly or display the drop-down elements in the main menu. Please upgrade your browser to the latest version of Internet Explorer or try installing Google Chrome or Mozilla Firefox instead.