Dump these bright orange peach rings in the crock and 2 other ingredients to get a dessert so delicious your grandkids will be begging for more.
This little slow cooker peach ring fudge is the kind of playful, no-fuss dessert that makes the grandkids’ eyes light up. It’s a modern twist on those church-basement potluck bars I grew up with, but easier—just dump in bright orange gummy peach rings, add two more pantry-friendly ingredients, and let the crock pot do the rest. The candy melts into a creamy, sweet fudge that tastes like peaches and cream, with cheerful orange bits peeking through. It’s the sort of recipe you pull out on a rainy afternoon or right before a family visit, when you want something fun and nostalgic without fussing over the stove.
Cut the fudge into small bite-size squares and pile them onto a pretty plate or old-fashioned candy dish. It’s lovely with a cup of coffee for the grown-ups and a glass of cold milk or lemonade for the kids. This fudge also travels well, so tuck pieces into a tin for church socials, school events, or to send home with grandkids after Sunday dinner. For a little extra flair, you can sprinkle a few extra peach rings over the serving plate so everyone knows exactly what gives this candy its sunny color and flavor.
Slow Cooker Peach Ring Fudge
Servings: 16
Ingredients
3 cups bright orange gummy peach rings 3 cups white chocolate chips 1 can (14 ounces) sweetened condensed milk
Directions
Lightly grease the bottom and sides of a small slow cooker (about 2 to 4 quarts) with a bit of butter or nonstick spray so the fudge will release easily.
Pour the bright orange gummy peach rings into the bottom of the slow cooker, spreading them into an even layer so they cover the bottom. This should look like a cheerful bed of candy rings when you look straight down into the crock.
Add the white chocolate chips on top of the peach rings, then pour the entire can of sweetened condensed milk evenly over the chocolate. Do not stir yet; just let the ingredients sit in layers.
Cover the slow cooker with the lid and set it to LOW. Cook for 45 minutes to 1 hour, or until the white chocolate chips look soft and glossy and the peach rings have started to melt and slump into the mixture.
Remove the lid and gently stir everything together with a heatproof spatula, scraping the bottom and sides of the crock. The mixture should become thick, smooth, and creamy, with soft bits of peach ring scattered throughout. If some chocolate chips remain unmelted, cover and cook on LOW for another 10 to 15 minutes, then stir again until fully smooth.
Once the mixture is smooth and well combined, turn off the slow cooker. Line an 8x8-inch baking dish with parchment paper or foil, leaving some overhang on the sides to make lifting easier.
Quickly pour or scrape the warm fudge mixture into the prepared baking dish, smoothing the top with your spatula. If you like, press a few extra peach rings into the top for decoration (these are optional and not part of the 3 main ingredients).
Let the fudge cool on the counter for about 30 minutes, then transfer the pan to the refrigerator and chill for at least 2 hours, or until firm enough to cut.
Once set, lift the fudge out of the pan using the parchment or foil overhang. Place it on a cutting board and cut into small squares or rectangles with a sharp knife.
Store the peach ring fudge in an airtight container in the refrigerator for up to 1 week. Let pieces sit at room temperature for a few minutes before serving so the texture softens slightly and the flavors bloom.
Variations & Tips
For a stronger peach flavor, stir in 1/2 teaspoon of pure vanilla extract or a drop or two of peach extract along with the melted mixture before pouring it into the pan. If you like a bit of tang to balance the sweetness, fold in a small handful of chopped dried apricots or dried peaches (these would be extra ingredients beyond the basic three). You can also swap half of the white chocolate chips for vanilla baking chips for a slightly different flavor, or drizzle melted white chocolate over the chilled fudge for a prettier finish. To make cleaner slices, warm your knife under hot water, wipe it dry, and then cut, wiping between cuts. If your slow cooker runs hot, check the mixture at the 30-minute mark and stir sooner to keep the chocolate from scorching along the edges. For gifting, tuck squares into mini paper candy cups and pack them into a tin lined with wax paper; they’ll look like they came from a small-town candy shop.
