Throw these bright gummy butterflies in the crock and 2 other ingredients to get a sweet treat so delicious your family will be begging for more!
This 3-ingredient slow cooker spring meadow fudge is the kind of fun, no-fuss treat my kids ask for weeks after we make it. Bright gummy butterflies melt slightly into a creamy white chocolate base, so it looks like a little spring meadow right in your crock. It’s perfect for busy weeknights, family movie nights, or a quick dessert to bring to a potluck when you don’t want a pile of dishes. Everything comes together right in the slow cooker, so you can toss in the ingredients, give it a stir, and let the warm, sweet smell draw everyone into the kitchen.
Serve this fudge chilled and cut into small squares or rustic scoops, with extra gummy butterflies pressed on top for color. It pairs nicely with fresh berries or sliced fruit to balance the sweetness, and a glass of cold milk or hot coffee for the grown-ups. For parties, I like to lay the pieces out on a pretty platter lined with parchment and sprinkle a few loose gummies around the edges. You can also spoon warm, just-set fudge into small cups for a more casual, spoonable dessert that kids can decorate themselves with extra gummies.
Slow Cooker Spring Meadow Butterfly Fudge
Servings: 16
Ingredients
3 cups white chocolate chips (about 18 ounces) 1 (14-ounce) can sweetened condensed milk 2 cups bright gummy butterflies, plus extra for topping
Directions
Lightly grease the bowl of your slow cooker with a thin coat of butter or nonstick spray so the fudge releases easily and cleanup is simple.
Add the white chocolate chips and the entire can of sweetened condensed milk to the slow cooker. Stir gently to combine and spread the mixture into an even layer.
Cover the slow cooker and set it to LOW. Cook for 45 to 60 minutes, lifting the lid to stir every 15 minutes. The mixture is ready when the white chocolate chips are fully melted, smooth, and glossy with no visible lumps.
Turn off the slow cooker and let the mixture sit uncovered for 5 minutes to cool slightly. This helps keep the gummy butterflies from melting completely into the fudge.
Gently fold in 1 1/2 cups of the bright gummy butterflies, reserving about 1/2 cup for decorating the top. Stir just enough to distribute them without overmixing, so you still see colorful pieces throughout.
Smooth the top of the fudge mixture with a heat-safe spatula so it’s as even as possible. Scatter the remaining 1/2 cup gummy butterflies over the surface, pressing them lightly into the warm fudge so they stick but still sit visibly on top, like butterflies resting on a white meadow.
Turn off and unplug the slow cooker. Let the fudge cool in the crock at room temperature for about 1 hour, then transfer the crock (if removable and heat-safe) to the refrigerator. Chill for at least 2 to 3 hours, or until the fudge is firm enough to cut or scoop.
Once fully set, run a thin knife or spatula around the edges to loosen. Lift the fudge out onto a cutting board if you used a removable crock liner, or scoop servings directly from the slow cooker for a more casual dessert. Cut into small squares or spoon into bowls, making sure each serving has a few bright gummy butterflies.
Store leftover fudge covered in the refrigerator for up to 1 week. For the best texture, let it sit at room temperature for 5 to 10 minutes before serving so it softens slightly.
Variations & Tips
For extra flavor, stir 1 teaspoon of vanilla or almond extract into the melted white chocolate mixture before adding the gummy butterflies. If you have kids who aren’t crazy about gummies, you can fold in mini marshmallows or colorful sprinkles instead, and just decorate the top with a few butterflies so it still feels special. To make a slightly less sweet version, use 2 1/2 cups white chocolate chips and add 1/2 cup semi-sweet or milk chocolate chips; the fudge will be a little more marbled and not quite as sugary. You can also divide the warm fudge into two smaller parchment-lined pans before chilling—one topped with gummies for the adventurous eaters and one with just sprinkles or crushed cookies for picky eaters. For food safety, always cook on LOW rather than WARM so the mixture heats evenly, and keep the lid on except when stirring to maintain a safe, consistent temperature. Use a heat-safe spatula and avoid getting any water into the fudge, as moisture can cause it to seize. Let the crock cool completely before washing to prevent cracking, and refrigerate any leftovers promptly to keep the dairy-based fudge fresh.
