This slow cooker chestnut praline latte fudge brings coffee, chocolate, and nutty crunch to a small holiday square. Four ingredients do the work, and the slow cooker melts the chocolate gently while you prepare the pan. Make it ahead for a Thanksgiving dessert tray or edible gift.
What you need
- 3 cups semisweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 1/4 cup chestnut praline latte concentrate, or strongly brewed chestnut-flavored espresso, cooled
- 3/4 cup chopped chestnut and pecan praline pieces, divided
Use sweetened condensed milk rather than evaporated milk; they behave differently in fudge. A concentrated chestnut-flavored coffee gives the chocolate its latte note without making the mixture too thin. Chop large praline pieces so every square gets a little crunch.
Directions
- Line the pan. Fit parchment or foil into an 8-inch square pan, leaving generous overhang on two opposite sides. Press the lining into the corners and lightly grease it if using foil. This makes the chilled fudge easy to lift without cracking it.
- Start the chocolate base. Add the semisweet chocolate chips, sweetened condensed milk, and cooled chestnut praline latte concentrate to the slow cooker. Stir briefly to moisten the chocolate, cover, and set the cooker to low. Use a small slow cooker if available, so the chocolate does not spread too thinly over a hot insert.
- Melt gently. Cook for about 45 to 60 minutes, stirring once or twice and scraping the bottom and sides each time. As soon as the chips have melted, stir until the mixture is thick, glossy, and smooth. If the chocolate melts before the full hour, turn off the cooker; extra heat can make fudge grainy.
- Fold in the praline. Reserve about 1/4 cup of the best-looking chestnut and pecan praline pieces for the top. Stir the other 1/2 cup into the warm fudge just until evenly distributed.
- Fill the pan. Spoon the mixture into the lined pan. Smooth it into the corners with a spatula, then scatter the reserved praline over the surface. Press the pieces in lightly so they stay attached when you cut the fudge.
- Chill and slice. Refrigerate the pan for 3 to 4 hours, until the fudge is firm all the way through. Lift it out using the lining, peel the lining back, and cut into 36 small squares. Wipe a sharp knife between cuts for neat edges.
Serving and storage
Set the squares on a dessert platter after a holiday meal, or pack them between pieces of parchment in a gift tin. Keep the fudge in an airtight container in the refrigerator for up to one week. Let it stand for a few minutes before serving for a softer bite. For longer storage, freeze well-wrapped squares for up to two months and thaw them in the refrigerator.
Variations & Tips
- Stronger coffee flavor: Choose a concentrated chestnut-flavored espresso rather than adding more liquid; extra liquid can keep the fudge soft.
- Keep the topping crisp: Save the largest praline pieces for the surface and add them only after spreading the warm fudge.
- Make removal easy: Leave parchment or foil handles above the pan. Lift the set slab out before cutting instead of slicing against the pan.
- Prepare ahead: Chill the fudge overnight in its pan, then cut it shortly before serving or packing.
- Gift-size pieces: Cut smaller squares for cookie tins and separate layers with wax paper or parchment.
- Store safely: Keep in an airtight container in the refrigerator for up to one week. The fudge contains milk and tree nuts, so label any gift box.
Slow Cooker 4-Ingredient Chestnut Praline Latte Fudge
Ingredients
Method
- Line an 8-inch square pan with parchment paper, leaving overhang on two sides for easy lifting.
- Place the chocolate chips, sweetened condensed milk, and cooled chestnut praline coffee concentrate in the slow cooker. Cover and cook on low for 45 to 60 minutes, stirring once or twice, until the chocolate is fully melted and the mixture is smooth.
- Turn off the slow cooker. Fold in 1/2 cup of the chopped praline pieces until evenly distributed.
- Spoon the fudge into the prepared pan and level the surface. Scatter the remaining 1/4 cup praline pieces over the top and press them in lightly.
- Refrigerate for 3 to 4 hours, or until firm. Lift the slab out by the parchment, cut into 36 small squares, and serve chilled.
