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Slow Cooker Red Skin & peanut butter & Salted Caramel Fudge. 1st pic – (top) Red Skin fudge (bottom) peanut butter fudge
2nd pic – Salted Caramel fudge ready to set in the fridge
Redskin fudge
Ingredients:
2 x blocks Cadbury Dream Choc
1 x tin condensed milk
24 x redskins (there are 20 in a bag)
Method:
Melt all together on high, stirring every 10-15 mins until combined. When it looks smooth & starts to thicken, place in a tray lined with baking paper & set in the fridge overnight.
These are redskins…
They come in a bag like this…
Peanut Butter Fudge
Ingredients:
2 x blocks Cadbury milk chocolate
1 x tin condensed milk
1/2 cup peanut butter
Method:
Melt chocolate & condensed milk in the slow cooker & stir until smooth, thick & creamy. .
Once everything is melted & starts to thicken stir in the peanut butter as quick as you can so the oil in the peanut butter doesnt start to separate. If it does, add a cap full or two of milk until its smooth again.
Pour into a lined tray & place in fridge overnight.
Salted Caramel Fudge
Ingredients:
3 x blocks Cadburys Dream White Chocolate
1 x tin Top n Fill Caramel
Salt for the top
Method:
Melt chocolate & caramel in the slow cooker & stir until smooth, thick & creamy.
Pour into a lined tray, sprinkle salt on top (i used sea salt) & lighty press
into the fudge. Place in fridge overnight.
GOLDEN SYRUP DUMPLINGS IN SLOW COOKER
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