4-Ingredient Slow Cooker London Fog Latte Fudge

All the cozy flavors of a London Fog latte fit into these creamy little fudge squares. Earl Grey tea brings its familiar bergamot aroma, while white chocolate, sweetened condensed milk, and vanilla make a soft, rich candy. The slow cooker melts the mixture gently, so the active work is brief; allow several hours for chilling before you cut and serve it.

This is a lovely treat for an autumn dessert tray or a small homemade gift. Serve the squares with tea or coffee, and keep the portions modest because the fudge is satisfyingly sweet.

London Fog latte fudge squares on a white plate — Creamy Earl Grey and vanilla fudge, ready to share.

Slow Cooker London Fog Latte Fudge

Yield: About 36 small squares
Preparation: 15 minutes
Slow cooker: 30–45 minutes on low
Chill: 3–4 hours

Ingredients

3 cups white chocolate chips
1 can (14 ounces) sweetened condensed milk
2 Earl Grey tea bags
1 teaspoon vanilla bean paste

Choose white chocolate chips you enjoy eating on their own; their flavor is prominent here. Vanilla bean paste adds visible specks, though the four-ingredient recipe works best when you use the amount listed rather than adding extra liquid flavoring.

White chocolate, condensed milk, Earl Grey tea, and vanilla for fudge — Four ingredients are all you need.

Method

Prepare the pan. Line a small square baking pan or loaf pan with parchment, leaving an overhang on two sides. Press the paper into the corners so you can lift out the set fudge easily.
Infuse the milk. Pour the condensed milk into the slow cooker. Open the tea bags and stir the leaves into the milk. Let the mixture stand for about 10 minutes to start drawing out the tea flavor.
Melt gently. Stir in the white chocolate chips and vanilla bean paste. Cover and cook on low for 30–45 minutes. Stir once or twice during heating, and stop when the chocolate has melted and the mixture is smooth. Slow cookers differ, so check early rather than leaving white chocolate on the heat too long.
Fill the pan. Give the fudge one thorough stir, then transfer it to the lined pan. Spread the surface evenly with a spatula.
Chill and slice. Refrigerate for 3–4 hours, until firm. Lift the slab out by the parchment and cut it into about 36 small squares with a sharp knife.

Small baking pan lined with parchment for fudge — Leave parchment overhang for easy removal.

Earl Grey tea leaves infusing in sweetened condensed milk — Infuse the tea before melting the chocolate.

Smooth melted white chocolate fudge in a slow cooker — Stir until the mixture is smooth.

London Fog fudge spread evenly in a parchment-lined pan — Smooth the fudge before chilling.

Small squares of London Fog latte fudge plated for serving — Cut into small squares once fully set.

Helpful variations and serving tips

For a smooth finish: If you prefer no visible tea leaves, steep them in the condensed milk and strain them out before adding the chocolate. This gives a more uniform texture, though the infusion may taste gentler.

For a stronger tea note: Let the leaves sit a little longer before heating, or use a third tea bag. Add gradually; Earl Grey can overwhelm the vanilla when brewed too strongly.

For clean slices: Chill the fudge completely. Wipe the knife between cuts, especially if the squares begin to stick. A loaf pan will give thicker pieces; a wider square pan produces thinner ones.

For storage: Keep the fudge covered in the refrigerator for up to one week. Let it stand for a few minutes before serving if you prefer a softer bite. For gifting, separate layers with parchment and keep the tin cool until it is delivered.